Apple Pie

Instructions:

1. Use the homemade pie crust (see Breads for the recipe) NOTES: You will need 2 servings of this pie crust. 1 for the pan and 1 for the top. So you will need 2 servings per pie. The pie crust needs to be raw and only cooked when the whole pie is baking.

2. In a skillet, pour lemon juice. Slice apples into ¼ to ½ inch (about 0.6 to 1.3 cm) pieces, adding them to the skillet one by one to prevent browning.

   • 1 pie (960g of cored apples), is about 7 apples.

3. Over medium heat, add to the apples brown sugar, granulated sugar, flour, salt, cinnamon, and nutmeg. Stir gently to evenly moisten.

   • Only core the apples. Do NOT peel them.

4. Cover and cook for 20 minutes, stirring every 3 minutes. Adjust the cooking time based on your preferred apple texture. Apples should be fork-tender but still retain their shape.

5. Remove from heat; stir in 1 teaspoon vanilla. Transfer filling to a pie pan lined with your prepared crust.

6. Top with another pie crust; seal edges and crimp as desired. Cut slits for venting. Brush the pie crust with milk & egg wash.

7. Preheat oven to 425°F (220°C). Place pie on a baking sheet to catch drips.

8. Bake for 15 minutes, checking for light browning of the crust.

9. Reduce oven temperature to 350°F (175°C). Cover the pie loosely with aluminum foil to protect the crust edges.

10. Continue baking for 40-45 more minutes until the pie crust is golden brown.

11. Let the pie cool completely before slicing and serving. Store covered at room temperature for up to 2 days, then refrigerate if needed.

12. Allow the pie to cool to room temperature before slicing to let the filling set properly.