Advertisement
apple-pie-800x600

Nancy Fuller’s Double Apple Pie
Makes: One 9-in. pie

½ cup plus 1 tbsp. granulated sugar, divided
¼ cup packed light brown sugar
¼ cup all-purpose flour
1 tsp. ground cinnamon
½ tsp. grated nutmeg
4 lbs. or 8 large Granny Smith apples, peeled and cut into ¼-in. slices
2 9-in. store-bought refrigerated pie doughs
3 tbsp. unsalted butter, diced
2 tbsp. heavy cream

1. Place rack in the center of the oven and preheat to 425°.

2. In a large bowl, stir together ½ cup granulated sugar, brown sugar, flour, cinnamon and nutmeg. Toss in apple slices.

3. On a lightly floured surface, roll out 1 pie dough to a 12-in. round. Place the dough into a 9-in. pie plate. Add the apple mixture and dot with butter. Roll out the second dough to 1/8-in. thickness. Cover the top of the apples with the second dough, pressing the edges of the two crust layers to seal. Trim the dough so you are left with a 1-in. overhang. Tuck the crust underneath itself so it’s flush with the edge of the pie plate. Crimp the edges decoratively.

4. Brush the top with cream and sprinkle with 1 tbsp. granulated sugar. Make five air slits in the center of the pie. Bake until the crust is set, about 25 minutes. Lower the oven to 350° and bake for 45 to 50 minutes more, until golden brown. Cool on a rack before slicing.

“My dad always said that apple pie without cheese is like a kiss without a squeeze,” says Fuller. To add: Sprinkle 1 cup white cheddar cheese between two layers of pie dough, and roll together to form one crust.

Prep time: 15 minutes
Cook time: 1 hour 15 minutes