Apple Pie (Macerated)
featured in The Perfect Pie
Experience the magic of macerated apples in this delightful twist on a classic apple pie. With a flaky crust and tender, juicy apples, this pie is sure to become a family favorite.
May 04, 2023
94% would make again
for 8 servings
- 5 lb granny smith apple (2.2 kg)
- 1 cup brown sugar (220 g)
- ¼ teaspoon fine salt
- 2 teaspoons ground cinnamon
- ⅓ cup fresh lemon juice (80 mL)
- 3 ½ tablespoons cornstarch, divided
- 3 tablespoons water
- 3 ½ tablespoons unsalted butter
- 2 premade pie crusts, rolled out into ⅛-inch (3-mm) thick
- egg wash
- sanding sugar, for sprinkling
- Calories 788
- Fat 41g
- Carbs 103g
- Fiber 8g
- Sugar 46g
- Protein 7g
Estimated values based on one serving size.
- Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).
- In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.
- Preheat the oven to 400˚F (200˚C).
- Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.
- Transfer the liquid released from the apples to a small pot over low heat.
- In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat.
- Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.
- Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples.
- Top with the other rolled-out pie crust. Trim the excess dough from the edges.
- Press the 2 crusts together to seal, then fold the edges under. Crimp the edges.
- Then brush all over with egg wash and sprinkle the with sanding sugar.
- Use a paring knife to cut a few vents in the top for steam to escape.
- Bake for 40-45 minutes, until golden brown.
- Let cool for at least an hour
- Slice and serve.
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