Apple Pie.
Makes 1 pie
Time: 1 hour, plus cooling
Ingredients:
4-5 cups honey crisp apples, peeled, cored, and sliced into 1/4-inch slices
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1 lemon, juiced
2 tablespoons ground tapioca
1 tablespoon butter
Milk
Turbinado sugar
Sharp cheddar cheese for serving
Instructions:
1. Preheat the oven to 375° Convection Mode or 400° Bake Mode. Remove both discs of dough from the refrigerator and let sit at room temperature for 10-15 minutes before rolling out. In a large bowl, combine apples, sugar, cinnamon, cardamom, nutmeg, lemon juice, and tapioca. Toss to fully combine, then set aside.
2. Using a liberally floured work surface, roll out 1 disc of pie dough until it is roughly 13 inches in diameter. Fit the crust into a 9-inch pie plate, trimming the sides. Fill the pie shell with the apple filling using the residual liquid from the bowl, then set aside. Roll out the remaining dough on a liberally floured surface until it is roughly 12 inches in diameter. Using your fingers, wet the edges of the filled pie with milk then cover the pie with the rolled out dough. Press the edges together, trim the sides, then flute the edge. Cut steam vents in the top middle of the pie with a knife, then lightly coat the top crust with milk and sprinkle with turbinado sugar.
3. Place pie in oven on rack position 2 and bake for 35-40 minutes. The crust should be golden brown and the center of the pie should register 175°. Remove from oven and allow to cool for at least 30 minutes allowing the juices to thicken up. Serve and enjoy.
* To serve with cheddar cheese: Move your oven rack to position 5 or 6 (close to the broiler), then preheat the broiler to high. Place thin slices of cheese on top of the pie and broil just until melted.
Tip: Because this recipe does not parbake the crust before adding the filling, we like to use aluminum pie pans. We find the bottom crust gets more crisp than when you use a glass or ceramic pie dish. These steel pans are our go to for pie making>>