4 lbs Granny Smith Apples, washed, cored, cut into quartered pieces and peeled
1/4 cup flour
1/3 cup raw sugar (Sugar in the Raw), and 1 tbsp for topping crust
1 tspn salt
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
Zest of 1 orange
Zest of 1 lemon
1/2 tspn ground nutmeg
1/8 tspn ground allspice
1 tbsp ground cinnamon
1 pre-made pie crust (follow directions on package)
1 egg beaten with a tbsp water for egg wash.
Pre-heat oven to 400 degrees F.
Combine in a bowl: cut apples with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9-inch pie pan, bring it about 1/2-inch over the rim.
Fill the pie with the apple mixture.
Brush the edge of the bottom pie crust with the egg wash. This will keep the crusts together.
Top with the second crust, bringing the edge 1 inch over the rim.
Crimp the 2 crusts together with your fingers.
Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a baking sheet and bake for 1 -1 1/4 hours.
Let pie cook till browned* and the juices boil and bubble out.
*If your crust edges are browning too quickly, cover with tin foil so they don’t burn. (nothing worse than making this delicious pie and the crust burns!)
Not only does your house smell insanely good after baking this, but you now have a delicious fool proof apple pie! Enjoy!