25cm double-crusted pie
570g pie crust
70g granulated sugar
45g brown sugar
15g tapioca
15g cornstarch
3㎖ ground cinnamon
1㎖ ground nutmeg
680g sliced Granny Smith apples
680g sliced Golden Delicious apples
20㎖ lemon juice
15g butter
1. Divide the dought into 2 pieces. Roll out the bottom crust and line a 25cm pie
pan. Trim away any excess if neccessary.
2. Combine the granulated sugar, brown sugar, tapioca, cornstarch, cinnamon,
and nutmeg. Add the sliced apples and toss until the slices are evenly coated.
Sprinkle the lemon juice over the apples and toss briefly. Pile the apples in the
pie plate, mounding them higher in the center than on the sides. Dot the apples
with the butter.
3. Roll out the top crust and cut a vent in the crust. Transfer to the filled pie. Seal
the top and bottom crusts by crimping them together.
4. Bake at 220℃ for 15 minutes. Reduce the heat to 175℃ and continue baking until
the crust is browned and baked through, the juices in the filling have thickened,
and the apples are tender, 30 to 40 minutes.
5. To prepare the pie shine, combine the corn and simple syrups and brush over
the top of the pie. Bake in a 275℃ oven until the top is browned, about 2 minutes
more. Remove at once and let the pie cool before slicing and serving.
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