Makes: 8 servings
Prep: 1 hr
Bake: 1 hr
- 3 pounds Cortland apples (about 6)
- 2 1/4 pounds Granny Smith apples (about 5)
- 2 tablespoons fresh lemon juice
- 1/2 cup apple cider
- 5 tablespoons packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- Pinch salt
- 1 9-inch frozen pie shell
- 1 large egg, beaten with 1 tablespoon water
- 1 1/2 tablespoons unsalted butter, cut into small pieces and chilled
- Ice cream, for serving
- Peel and core the apples; cut into 1-inch chunks. Add to a large, heavy skillet and toss with the lemon juice. Stir in the cider, sugar, cinnamon, vanilla and salt; cook over medium-high heat, stirring occasionally, until the liquid reduces, 18 to 20 minutes. Lower the heat to medium and continue to cook, stirring frequently and breaking up half of the apple chunks, until the apples are tender and the mixture is thick, about 12 minutes more. Remove from the heat; let cool to room temperature.
- Meanwhile, position a rack and a baking sheet in the center of the oven and preheat to 350 degrees . Let the pie shell sit at room temperature for 15 minutes; fill with 2 1/2 cups of the cooled apple mash (set aside the rest for serving with the Cinnamon Sweet Rolls, recipe also in Recipe Finder). Gently pull the sides of the pie shell away from the pan, folding the dough about 2 inches over the filling and pinching together where necessary.
- Brush the dough with the beaten egg. Top the filling with the butter. Bake until the crust is golden, 50 to 55 minutes. Transfer to a rack to cool. Serve warm or at room temperature with the ice cream.