- 1 double pie crust recipe (Serious Eats Easy Pie Crust Recipe – 2.5 cups flour, 2.5 sticks of butter, 2 TBSP sugar, 1 TSP salt, 3-6 TBSP iced water)
- 9-10 small to medium apples, peeled, cored, sliced into chunky wedges
- 1 TSP Ceylon cinnamon
- 1/8 TSP nutmeg
- 1/8 TSP allspice
- 2 TBSP lemon juice
- 1/2 TSP kosher salt
- 1/3 cup sugar (increase to 1/2 cup sugar if using all tart apples)
- 2 TSP dark molasses
- 2 TSBP butter
- 1 TBSP cornstarch
Combine apples with spices, lemon juice, sugar, molasses in a large bowl.
Melt butter in a saucepan and add apples.
Sauté mixture until apples have mostly softened. Remove apple slices, leaving liquid in saucepan. Add cornstarch and cook until liquid has thickened. Add sauce to apple slices. Cool mixture.
Prepare pie crust dough. Separate into two discs, wrap in plastic and refrigerate for at least 2 hours.
Roll out dough to fit bottom of pie dish with approx. 3/4″-1″ overhang.
Roll out other disc to a rectangle shape (approx 10″x12″). Cut ten 1″ strips of dough for the lattice.
Fill pie crust with cooled apple slices and sauce. Top with lattice. Trim excess dough and tuck the remaining overhang underneath into the pie dish.
Cover with plastic wrap. Refrigerate pie for at least an hour.
Pre-heat oven to 425 degrees with baking sheet on the bottom rack.
Prepare egg wash (1 egg beaten with a tiny pinch of salt) and brush over pie, sprinkle raw sugar on top.
Bake on top of preheated baking sheet for 15 mins.
Cover crust edges in foil.
Reduce heat to 350 and bake pie for 35-40 mins (until bottom crust is golden brown).
Let cool for an hour before serving.