- 6-7 apples (try to use a variety of 3-4 different types)
- 2/3 cup sugar, plus more to sprinkle on the pie before baking
- 1/4 cup unsalted butter
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 2 tablespoons fresh-squeezed lemon juice
- 1 egg, beaten well
- 2 pie crusts (your favorite store brand or homemade recipe)
- Peel, core, and cut the apples in quarters, and slice into ¼-inch pieces.
- In a large skillet, melt the butter, and add the apples, sugar, and lemon juice. Stir on medium heat until the sugar is dissolved (about 4-5 minutes).
- Strain the apples well, and return the juice back to the skillet. Simmer over medium heat until the mixture has started to thicken and slightly caramelize (about 7-8 minutes).
- In a large bowl, toss the apples, the reduced juices, and the cinnamon/nutmeg. Mix well, and set aside until completely cool, or set in the refrigerator for 30 minutes.
- Pour the apples into your pie crust. Add a top crust, and crimp the edges closed. You can also run a strip of tin foil around the edges to protect them from getting too brown during baking.
- Brush the top crust with the beaten egg, and sprinkle heavily with sugar.
- Pierce the top of the crust to let steam escape.
- Bake at 375 degrees for 50 minutes.