Brown Sugar Apple Pie

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• double crust pie crust
• 6 cups peeled cored, thinly sliced apples (golden delicious, gala, northern spy)
• 1/2 cup firmly packed light brown sugar
• 1 tablespoon fresh lemon juice
• salt (a big pinch)
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• milk or light cream
• granulated sugar

Recipe

• 1 roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
• 2 in a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
• 3 in a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
• 4 transfer filling into the chilled pie shell; smooth the top with your hands.
• 5 roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
• 6 moisten the edge of the pie shell with a pastry brush.
• 7 invert the top pastry over the filling, center, and peel off the paper.
• 8 press the top and bottom pastries together along the dampened edge.
• 9 trim the pastry and crimp or flute edges as desired.
• 10 using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
• 11 brush the top with a little milk and sprinkle with sugar.
• 12 put pie in 400° oven on center rack; bake for 30 minutes.
• 13 lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
• 14 bake about 25 more minutes or until golden brown.
• 15 when done, there should be thick juices bubbling out of the steam vents along the edge.
• 16 place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.