A delightful twist on the classic apple pie, featuring a blend of tart and sweet apples with a hint of warm spices.
Preheat your oven to 450°F (230°C).
Preheating ensures the pie starts baking immediately, creating a crisp crust.
Unroll one pie crust and fit it into a 9-inch pie plate, pressing gently to remove air bubbles.
Use a rolling pin to smooth out any creases in the crust before placing it in the pie plate.
Peel, core, and slice the apples into thin wedges.
Uniform slices ensure even cooking and a consistent texture.
In a mixing bowl, toss the apple slices with lemon juice to prevent browning.
Coating the apples evenly with lemon juice enhances their flavor and preserves their color.
Combine the brown sugar, granulated sugar, flour, cinnamon, and nutmeg in a small bowl, then sprinkle over the apples and toss to coat.
Mixing the dry ingredients first ensures even distribution of flavors.
Spoon the apple mixture into the prepared pie crust, spreading it evenly.
Layer the apples slightly to avoid air pockets and ensure a full pie.
Unroll the second pie crust and place it over the filling. Trim and crimp the edges to seal, then cut slits in the top for steam to escape.
Cover the edges with foil to prevent over-browning during baking.
Bake the pie at 450°F (230°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the crust is golden brown.
Check the pie halfway through baking and rotate it for even cooking.
Let the pie cool for at least 30 minutes before serving to allow the filling to set.
Cooling ensures the filling thickens and slices hold their shape when served.
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