The Very Best Apple Pie

• Vegetarian

• Produce

  • 5 lbs Granny smith and honeycrisp apples, thin
  • 1 Lemon, juice and zest of

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Kosher salt
  • 1/2 tsp Nutmeg, ground
  • 3 tbsp Tapioca flour
  • 2 tbsp Turbinado sugar
  • 1 tbsp Vanilla

• Bread & Baked Goods

  • 1 Pie crust recipe

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 pie crust recipe
• 5 pounds granny smith and HoneyCrisp apples, peeled, cored and sliced thin
• 1/4 cup brown sugar
• 3 tablespoons tapioca flour
• 1 tablespoon vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon kosher salt
• juice and zest of one lemon
• 1 egg, lightly beaten
• 2 tablespoons turbinado sugar

Directions

• Preheat oven to 425 degrees. Lightly flour the work surface and dust the top of one of the dough disks with flour. Roll out to a 13-14 inch round about 1/8 inch thick. Roll the dough around the rolling-pin lightly and transfer to a 9-10 inch pie plate easing the dough into the corners and up the sides. Add the apples, brown sugar, tapioca flour, vanilla, cinnamon, nutmeg, lemon zest/juice and salt in a large bowl and toss to combine. Spoon the apples into the center of the pie plate and spread to form an even layer. Lightly flour the work surface and dust the top of one of the dough disks with flour. Roll out to a 13-14 inch round about 1/8 inch thick. Roll the dough around the rolling-pin lightly and gently roll out over the top of the apples. Trim the excess dough with a knife. Crimp the edges of the top and bottom dough together to seal. Brush the entire surface of the dough with the egg and sprinkle with sugar. Poke 3-5 small holes in the top of the dough to allow steam to release. Bake for 45-50 minutes or until golden brown and bubbly. Transfer to a wire rack to cool completely, approximately 4 hours or overnight.