Grandma's Apple Pie filling (Cooks of Crocus Hill)

This recipe for apple pie filling was originally connected with the recipe for the pie crust from Cooks of Crocus Hill.

The recipe here fills one 9-inch pie.

NOTES

1. Rinse lemon before using it.

2. Get fresh nutmeg by rubbing the nut over a microplane or zester.

3. If preparing apple slices ahead of time, store them in a bowl, press plastic wrap against their surface, and put in fridge.

4. If using a second crust (which should be smaller disk of the two), after rolling out dough, use small cookie cutters to cut out vents. Do this even if planning to freeze the pie.

5. There are many ways to crimp a pie crust! Here's a quick video with 20 ideas.

6. If freezing the pie, after Step 11, chill thoroughly, then wrap in plastic wrap, and keep frozen for up to two months.

7. No need to thaw a frozen pie: bake it directly from the freezer!


INGREDIENTS

5 tart apples (6 if small):  Braeburn, Granny Smith, Golden Delicious
1 Tbl fresh lemon juice
zest from 1/2 to 1 lemon
1/2 to 3/4 cup sugar
1/4 cup cornstarch
1/8 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp freshly ground nutmeg
2 tsp unsalted butter
1/2 cup walnuts, toasted (optional)
Egg wash (lightly beaten egg with 1/2 Tbl water)
2 Tbl heavy cream or whole milk


PREPARATION after having prepared a pie crust.

1. In a small bowl, combine sugar, cornstarch, and spices.  Set aside.

2. Peel, core, and cut the apples into thin 1/4" thick slices.

3. Place apples in a large bowl and add lemon juice and zest.

4. Using a spatula, toss sugar mixture with apples and stir to coat.

5. Stir in any optional add-ins, such as nuts or savory spices.  Set apple mixture aside.

6. If pie crust needs to be rolled out, do that at this time.

7. Spoon filling into bottom crust; press filling down and flatten by hand.

8. Dab small amounts of butter around the top of the filling.

9. If topping with second crust (with cut outs to vent), brush rim of bottom crust with water to help seal two together.

10. Top with second crust, fold bottom rim of pie crust base over top rim of newly added pie crust, and crimp edges together lightly but completely.

11. Cut slits to vent if no cut outs have been done and chill prepared pie until firm (see Notes for freezing).

12. As pie is chilling (or thawing), preheat oven to 400, with rack in middle of oven.

13. Brush pie crust with either cream or egg wash, and sprinkle with sugar.

14. Place pie on lined rimmed baking sheet and bake until crust is golden brown and juices are bubbling, about 1 hour.  Cover crust with foil or silicone protectors if crust browns too quickly.

15. Cool several hours if possible before serving.