Blue Ribbon Apple Pie

Blue Ribbon Apple Pie puts recipe double-crust pie dough, about 5 firm tart apples and about 5 firm at the center of a pie recipe and finishes in about 270 minutes, enough for 8 Servings (9-inch pie).

• Yield 8 Servings (9-inch pie)
• Ready in 270 minutes
• Prep 210 minutes
• Cook 60 minutes

Ingredients

• 1 recipe double-crust pie dough
• 2 1/2 pounds about 5 firm tart apples, peeled, cored, and sliced 1/4-inch thick (I use Granny Smith)
• 2 1/2 pounds about 5 firm, sweet apples, peeled, cored and sliced 1/4-inch thick (I use Honeycrisp)
• 1/2 cup plus 1 tablespoon granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon grated fresh lemon zest
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 2 teaspoons fresh lemon juice
• 1 egg white (beaten lightly)

Instructions

1. Roll out one half of the pie dough and place in a 9-inch pie plate (how-to on rolling out pie dough here). Trim the crust to the edge of the pie plate. Refrigerate until ready to use.
2. Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large large pot or Dutch oven. Cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but are not mushy, about 10-12 minutes. Don’t over cook in this step as the apples will finish cooking and softening up in the oven.
3. Transfer the apples and their juice in an even layer to a rimmed baking sheet and let cool to room temperature, about 30 minutes.
4. Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice.
5. Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.
6. Roll out the second piece of dough and drape it over the pie. Trim the top crust so there is about a 1/4-inch or slightly longer overhang all the way around the pie. Tuck this overhang under the bottom crust (see details here) so the pie is sealed. Crimp the edges (how-to here or here).
7. Cut four gashes in the top of the pie with a sharp paring knife for venting. Brush the crust lightly with the egg white and sprinkle with the remaining one tablespoon sugar.
8. Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes.
9. Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer.
10. Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.

Let the center settle before you cut it, or the slices will slump.