About 10 cups heritage apples-(leave skin on) quartered and cored, sliced into 1/4-inch thick slices, or chunk them up into pieces you can comfortably eat.
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
2 gratings of nutmeg
1/2 tsp allspice
1 tablespoon artisan apple cider vinegar or 1-2 tsp freshly squeezed lemon juice
1-2 tablespoons calvados or other apple liqueur (optional)
1/2 cup flour
1 recipe double-crust pie dough (ingredients above)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1-2 tsp sugar, for sprinklin on top of the pie
1 egg white plus 1 tablespoon water, fork beaten
- Slice apples in 1/2 inch slices or chunk them up into pieces you can comfortably get into your mouth!
- In a large mixing bowl put all ingredients except butter and mix lightly until most of the surfaces are covered.
- Pour into an unbaked pie crust, mounding high and dot with butter.
- Roll out second crust and place on top; crimp edges with a fork.
- Cut vent holes.
- Paint with egg white wash.
- Sprinkle some extra sugar evenly on top.
- Pre-heat oven to 425F and bake for 20 minutes.
- Reduce heat to 375F and bake for 40 minutes longer. Check to see that the filling is bubbling beneath the vent holes. If you don't see the filling bubble, bake 5-10 minutes longer or until the filling bubbles.
- Remove from the oven and cool for at least 1 hour.
Apples (from Liz): Choose a few types of apples, one that is sweet and one that is a bit tart, one soft, and one that holds its shape. Granny Smith or Honey Crisp are tart, crisp apples that combine well with Corland. I throw in a Macintosh or two as well. Your local farm stand may have heritage apples you can choose from.