Ingredients
Method
Make the filling: Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12 inch high sided skillet.
- Add the juice from half the lemon to the skillet, about 2 tablespoons.
- Peel the apples using a potato peeler and slice them into 1/8 inch pieces. To prevent browning, peel and slice one apple at a time, adding it to the lemon juice in the pan as you go. Stir the apples in the pan occasionally to coat them with lemon juice.
- Once all the apples are peeled and sliced in the pan, set it over medium heat on the stove.
- Add 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 5 tablespoons flour, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom. Gently stir the mixture to avoid breaking the apples.
- Once everything is moistened and there are no patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid, stirring every 3 minutes. Cook for 20 minutes until the apples are fork tender but still hold their shape. Taste to see if you want to cook them longer. If they stick to the pan, add 1 tablespoon of water as needed.
- Remove the pan from heat and stir in 1 teaspoon vanilla.
- Transfer the apple pie filling (including the caramelized juices) to a half sheet pan or any pan with a lip. Spread the apples evenly and cool the filling completely in the fridge or freezer for about 30 minutes.
- Roll out your pie dough and place it in a deep 9 inch pie dish, allowing the excess to hang over the edges.
- Use a rubber spatula to scrape all the chilled apple pie filling into the pie dish, ensuring to include all the gooey filling.
- Top your pie with the other pie crust. You can make a lattice crust or place the whole crust on top. Make sure to vent your pie by poking the top with a sharp knife if you didn’t do a lattice.
- Fold in the edges of the pie crust and crimp as desired. Place the whole pie in the fridge or freezer for about 20-30 minutes.
- Preheat your oven to 425 degrees F with a baking sheet on the center rack for at least 20-25 minutes to ensure it’s hot.
- Before placing the pie in the oven, brush the crust with milk or egg, or both. I recommend 1 tablespoon of milk mixed with 1 tablespoon of beaten egg for a nice finish.
- Sprinkle raw sugar over the pie, or regular sugar if you prefer.
- Place the chilled pie onto the hot baking sheet in the oven and bake for 15 minutes until the edge of the crust is light brown.
- Meanwhile, prepare a piece of tin foil the size of your pie. Fold it in half twice and cut out a circle in the center. Open it up to have a square with a circle cut out.
- Reduce the heat to 350 degrees F. Remove the pie from the oven and place the foil on top, crimping it around the edges to protect from burning.
- Remember to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake for an additional 40-45 minutes.
- The pie is done when the edges are brown and the center is lightly golden brown, with bubbling filling if you made a lattice crust.
- Let the pie cool on a wire rack for about 4 hours. This step is crucial to ensure the filling sets properly and doesn't run out when sliced.
- Once the pie is completely cool, slice and serve! It pairs beautifully with vanilla ice cream and a drizzle of caramel sauce for an indulgent treat.
- Store the pie on the counter for up to 2 days covered with plastic wrap. After that, transfer it to the fridge.