Ingredients
1 double Foolproof Pie Crust
Filing
1 3/4 pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced (about 5 1/2 cups)
1 3/4 pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced (about 5 1/2 cups)
3/4 cup plus 1 tablespoon sugar
2 tablespoon all purpose flour
1 tablespoons brandy
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon fresh lemon juice
Preparation
Stir all apples, sugar, lemon juice, spices, etc. Let stand until juices form, about 15 minutes. Mix in flour.
Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out 1 dough disk on lightly floured surface and place in pie dish. Fill with filling. Roll out second crust, place atop pie, crimp edges, cut vents in top.
Set pie in a foil-lined 10x15 inch baking pan (to catch the juices) place in oven.
Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)
