Ingredients
3 1/2 pounds Gravenstein, Pippin, or Granny Smith apples, peeled, cored, and thinly sliced (about 8 cups)
1 tablespoon fresh lemon juice
1 cup packed light brown sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 package (two 9-inch rounds) store-bought piecrust at room temperature
2 tablespoons unsalted butter
2 teaspoons water
1 tablespoon granulated sugar
Directions
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Preheat the oven to 425 degrees and position a rack on the middle shelf of the oven.
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In a large bowl, combine the apples, lemon juice, brown sugar, flour, cinnamon and ginger. Stir to blend well, then set aside.
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Unroll the pie crusts and place one in a 9-inch glass pie plate. Press the crust firmly against the sides and bottom, then trim the bottom crust even with the edge of the pie plate. Pour in the apple filling and dot the top with the butter. Lay the second crust on top of the mixture. Trim the top crust to a 1-inch overhang and fold the edges under the edges of the bottom crust. Using your forefingers and thumbs, crimp the crust to make a scalloped edge. Brush the top lightly with the water and sprinkle with the granulated sugar. With a small knife, cut 4 slits in the center of the top crust in a circular pattern. To prevent the rim from browning, wrap it with a 2- to 3-inch-wide strip of aluminum foil.
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Place the pie on a rimmed baking sheet on the middle rack of the oven. Bake for 30 minutes. Remove the foil and bake for 20 to 30 minutes longer, or until the apples are fork-tender. Let cool on a rack.
Serves 8
©Jack Witherspoon from the book Twist it Up, reprinted by permission from Chronicle Books
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From Twist It Up: More Than 60 Delicious Recipes from an Inspiring Young Chef
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