Here's what you will need:
- 6 Apples (I like Golden apples but whatever you like most will work)
- Double layer pie crust--I buy the Pillsbury packaged ones--they come in a roll and are two to a pack which makes the process way easier--you will need just two but I often find that having an extra pack on hand for any mistakes or to reshape the crust is really handy.
- 3/4 Cups of white granulated sugar
- One medium orange
- 2 Tbsp Flour
- Lemon juice
- 1 Tsp of cinnamon
- 1 egg
- 1/4 Tsp of Salt
- 1/4 Tsp of Nutmeg
- Take your glass pie plate and prepare it for baking by either spraying it with non-stick spray or doing like I like to do and smearing a little butter around the whole thing evenly coating it.
- Next you want to peel all of your apples and slice them thinly removing the core parts.
- Once your chopped apples are in a bowl, squeeze a little lemon juice over top of them to assure that they don't turn brown while you are preparing everything else. Brown isn't a bad thing, it's just an esthetic thing ;)
- After this you will want to add everything else on your ingredients list. For the orange you want to use a zester/microplane or grater to zest the orange--I use 3/4 of the orange but if you're really not into the whole orange thing you can use none at all or 1/2 of the zest from the orange. I personally love the way the orange brings out all of the delicious the flavors we are going to add atop the apples, it's a perfect twist :)
- Spread out the pie crust in the bottom of the pie pan assuring that there are no air bubbles, mine was a little short (this can be fixed by using a rolling pin to flatten it out a bit more) but ideally it would hang a smidge over the side of the plate.
- Next place all of your seasoned apples in the pie plate and even out.
- Now roll out that second pie crust and cover the apples, there are two ways I like to do so, either a traditional cover-all or a lattice design, either way is beautiful :)
- After covering the pie with either design, you will want to make an egg wash of beaten egg with a teaspoon of water. Brush this over top the crust evenly and pop them in the oven for about an hour continuously checking on them. If your edges start to brown too quickly too soon in the baking process, cover them in aluminum foil or a pie crust cover, those are super handy! Continue baking and then let them set to cool for about an hour or so so that everything can come together and not be watery.
Last but not least, let your taste buds enjoy :) This can be served with a scoop of vanilla ice scream for a really rich treat!
This gal has baked three of these in the past two weeks,