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Ingredients

  • 1 Prepared pastry for double-crust 9-inch pie

  • 4 tablespoons Unsalted butter
  • 1 cup C&H® Light Brown Sugar
  • 3 medium Granny Smith apples, peeled, cored, and sliced
  • 3 medium Honey Crips apples, peeled, cored, and sliced
  • 2 tablespoons Freshly squeezed lemon juice
  • 2 teaspoons Ground cinnamon
  • ¼ teaspoon Freshly grated nutmeg
  • ¼ teaspoon Salt 
  • 1/3 cup C&H® Granulated Sugar, Easy Baking Tub
  • ¼ cup All-purpose flour
  • 2 teaspoons Pure vanilla extract
  • 1 large Egg 
  • 1 tablespoon Milk
  • 2 tablespoons C&H® Turbinado Sugar

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Instructions
Prep Time: 30 minutes / Bake Time: 40-45 minutes / Yields: one 9-inch pie
Step 1

In a large skillet, over medium heat, combine butter and light brown sugar until combined. Add apple slices, lemon juice, cinnamon, nutmeg, and salt. Toss apples and coat evenly with the sugar mixture. In a small bowl, combine granulated sugar and flour. Pour mixture over apples. Cook over medium heat for 5-8 minutes until apples begin to soften and juices thicken. Add vanilla.

Step 2

Remove from heat and transfer apple filling to a large bowl. Allow the mixture to cool down to room temperature.

Step 3

Preheat oven to 400°F. 

Step 4

Line a 9-inch pie pan with half the pastry. Turn the apple mixture into the lined pie plate. Top with remaining pastry. Trim and flute the edges. Cut slits in the pastry to allow steam to escape. For a lattice top, cut out pastry into strips. Place half of the strips on top of the filling and fold every other strip back halfway. Place one of the remaining strips in the center of the pies across the original strips. Unfold the folded strips on top. Place another strip and repeat the process. 

Step 5

Prepare an egg wash by mixing the egg and milk. Brush egg wash over the pie. Sprinkle with turbinado sugar.

Step 6

Bake for 40 to 45 minutes or until golden brown. Remove from oven. Serve warm.

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