- Cook Time
- Prep Time
- Serves 8Servings
6 apples, peeled, cored and sliced (use a variety of apples, including Granny Smith)
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest, finely grated
- 1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2/3 cup plus 1 tablespoon sugar
1/4 teaspoon salt
- 1 tablespoon lemon juice
For pastry, prepare a double crust of your favourite basic pastry recipe. Divide into 2 doughs and refrigerate for 30 minutes.
For filling, preheat oven to 425°. In large mixing bowl, combine all ingredients, adding apples and flour last. Toss by hand until apples are well coated. Place one rolled pastry into 9-inch pie plate; spoon all filling into shell heaping high using all mixture. Cover with remaining pastry and trim to edge of pie plate with kitchen shears; pinch and crimp edges. Cut steam vents into top of pie and bake for 20 minutes; reduce oven temperature to 375° and bake another 30 minutes or until golden. Serve warm.