Ingredient Quantity
Apples (peeled, cored, 1/4-inch slices) 6/8 cups
Dark brown sugar (packed) 3/4 cup
Pie crusts (9-inch) 2
Cornstarch 2/1 tablespoons
Butter (cold, dotted) 1/1 tablespoons
Cinnamon 1/2 teaspoon
Nutmeg (freshly grated) 1/4 teaspoon
Fine sea salt 1/4 teaspoon
Fresh lime juice 1/2 teaspoon
Egg yolk + Water (for wash) 1/1 tsp
Granulated sugar (for topping) 1/1 tablespoon
Step-by-Step Directions:
Step 1: The Foundation: Preheat your oven to 375°F. Place a baking sheet on the lower rack to preheat.
Tip: Placing the pie directly onto a preheated baking sheet is the “secret” to a golden bottom crust. The instant heat blast prevents the dreaded “soggy bottom” by searing the dough before the fruit juices can soak in.
Step 2: The Maceration: In a large bowl, toss the apple slices with lime juice, then fold in the brown sugar, cinnamon, nutmeg, salt, and cornstarch. Let the mixture rest for 10 minutes. This allows the sugar to draw out the juices, which the cornstarch then “captures” to create a glossy, thick filling.
Step 3: The Assembly: Fit the bottom crust into your pie dish. Mound the apples high in the center—don’t be afraid of the height, as they will shrink significantly during baking. Dot the top of the fruit with tiny bits of cold butter for extra richness. Cover with the top crust, trim to a 1-inch overhang, fold under, and crimp the edges firmly.
