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The use of two different apples, one tart and one sweet, gives this version of the all-American classic dessert it's "uneke" taste. If you don't have apple juice on hand and do not want to buy a large bottle for two ounces, a four ounce baby food jar of juice will do just fine.


Preparation Time: 1 Hour 45 Minutes    Serving Size: 1 deep-dish pie

  • (2) 9 inch pie crusts
  • 4 granny smith apples
  • 2 medium red delicious or Fuji apples
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/8 ground allspice
  • 2 tablespoons all purpose flour
  • pinch of kosher salt
  • 2 ounces apple juice
  • 2 tablespoons unsalted butter, chopped
  • 1 egg beaten with 1 tablespoon water

Preheat oven to 400. Combine the two sugars, cinnamon, nutmeg, allspice, flour and salt in a small bowl. Peel, core and slice apples into wedges and place in a large bowl. Sprinkle the spiced sugar mixture over the apples and then add the apple juice. Stir to well to combine. Set aside for 10 minutes while preparing the bottom pie dough.

Beat egg in a small bowl with water. Line a deep-dish pie pan with one pie dough, allowing overlap. Pour apple mixture into the bottom dough. Dot the apple mixture with butter and lightly brush the edges of the pie dough with egg wash. Place the second pie dough evenly over the filled pie pan. Fold the top dough under the bottom dough and pinch together to seal. Brush the entire pie dough with egg wash and cut five slits in the top of the dough for venting. Place the pie on a baking sheet and bake for one hour to one hour and fifteen minutes until browned and juices start bubbling out of the top.


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Updated Saturday, November 22, 2014
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