Serve this amazing homemade pie with lightly sweetened whipped cream or a small scoop of vanilla ice cream.
Divide dough into 2 pieces and pat each into a 5-inch disk.
Wrap with plastic and refrigerate for at least 1 hour and up to 2 days.
Remove from the refrigerator about 15 minutes before rolling out.
Peel off the top sheet and invert the dough into a 9-inch pie pan (not deep-dish).
Remove the second sheet.
Spoon the apple mixture into the crust.
Roll the second portion of dough between the sheets of parchment into a 13-inch circle.
Peel off the top sheet and invert the dough onto the fruit.
Peel off the remaining sheet.
Tuck the top crust under the bottom crust, sealing the two together.
Flute the edge of the crust with your fingers or crimp with a fork.
Place the pie on a baking sheet to catch any drips.
Bake for 20 minutes.
Reduce oven temperature to 325 degrees .
Continue baking until the crust is golden and the filling is bubbling, 50 minutes to 1 hour more.
Let cool completely on a wire rack before serving.
Serve with whipped cream, if desired.
Loosely cover pie and store at room temperature for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
