This American-style apple pie was perfect! The apples were tender but still had a slight bite. They did not become mushy at all! The crust was not soaked, but it was perfectly flaky, buttery, and light.
Ingredients
4 lb apples (3 Granny Smith, 2 Gala, the rest was Empire)
1/3 cup dark brown sugar
0.25 cup white sugar
0.25 tsp salt
2 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp ginger
0.25 tsp cloves
0.25 cup starch
2 sheets of pie crust
Preparation
Peel and core the apples and slice them into 0.25-inch slices. Mix in a large bowl with all the spices and sugar.
Set aside for 4 hours at room temperature.
Line a 9-inch glass pie shape with the bottom crust, rolled out to be about 14-inches in diameter.
Preheat oven to 380F.
Stir in starch into apple filling. Distribute filling onto bottom pie crust, heaping it up and pouring in all the juices as well.
Top with second crust and roll edges together. Crimp. Pierce holes in the top.
Bake for an hour, then observe color of top and cover with foil if browning too fast. Bake for another 15 minutes. The apple juices should be bubbling out around the edges and top holes.
Cool in pie shape and refrigerate.
Serve slices microwaved with scoops of vanilla ice cream or slices of cheddar cheese.
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