Want more like this? Make our Rustic Apple Galette.
We recommend using a mix of apples that are tart, sweet and firm in a pie, ideally locally harvested and fresh. Taste the apples and reduce the amount of sugar in the recipe if they’re more sweet than tart. Watch our video and follow our method to make an apple pie in 7 minutes flat!
Makes one 9- or 10-inch pie
1 package Grand Central U-Bake Pie Crust, defrosted
2 pounds firm, tart apples (about 4 to 5 large)
1/2 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon ground cinnamon
1 tablespoon freshly squeezed lemon juice
Preheat the oven to 375° F.
Peel and core apples and slice 1/4 to 1/2 inch thick; you should have about 8 cups. Toss with sugars, cinnamon and lemon juice, then set aside for an hour or so until they begin to release juices.
Place bottom crust in pie pan and fold and pinch edge to form a border. Pour filling into bottom crust and shake gently to settle it into the pan. Cover with top crust, then tuck the overhang under the bottom crust border and press down around the top to seal it. Crimp or flute the border using your fingers or a fork. Use a paring knife to cut about 5 steam vents into the top crust. This will prevent the edges of the pie from bursting open and spilling the filling from the crust.
Bake for 30 minutes then rotate the pan. Lower the oven temperature to 350° F and bake for an additional 30 minutes until crust is golden brown and filling is bubbling.
From Grand Central Bakery