- Made with pre-cooked filling! - No more undercooked apples - Never watery, it's got the perfect consistency! - Perfectly sweet and tart
Let's get started!
Use FIRM apples. Pick a combination of honeycrisp apples (for sweetness) and granny smith (for tartness). I use 6 honeycrisps, and 2 granny smith.
Make the buttermilk pie crust. Chill for at least 1 hour or overnight. The recipe should yield 2 disks.
In a large deep skillet, cook down sliced apples with spices and sugar until tender but still a bit crisp. Thicken with cornstarch.
Roll out the dough in a 9-inch pie dish. Fill with the cooled apple pie filling.
Cover the top crust with the second rolled out pie disk, or make a lattice top.
Brush with egg wash and bake for 25 minutes. Remove from oven and put a pie crust shield around the edges and continue baking.
Cool for at least 3 hours to allow the filling to thicken, otherwise it will be too thin.
Slice and serve! We love to serve it with vanilla or caramel ice cream while still warm.