Blue Ribbon Apple Pie

Blue Ribbon Apple Pie

1/4 cup packed light brown sugar
2 1/2 pounds (about 5) firm, sweet apples, peeled, cored and sliced 1/4-inch thick (I use Honeycrisp)
2 1/2 pounds (about 5) firm tart apples, peeled, cored, and sliced 1/4-inch thick (I use Granny Smith)
1/2 cup plus 1 tablespoon granulated sugar
1 recipe double-crust pie dough (see note)

  • First step is Roll out one half of the pie dough and place in a 9-inch pie plate (how-to on rolling out pie dough here). Trim the crust to the edge of the pie plate. Refrigerate until ready to use.
  • And then, Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large large pot or Dutch oven. Cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but are not mushy, about 10-12 minutes. Don’t over cook in this step as the apples will finish cooking and softening up in the oven.
  • And then, visit for full instruction :

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