Prep Time 45m
Cook Time 60m
Ready Time 180m
Yield 8 servings

  • Double Crust Gluten Free* Classic Pie Crust
  • 6 cups sliced, peeled baking apples (about 2 pounds or 4 large), such as Granny Smith, MacIntosh, Gala
  • 1 cup firmly packed brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 tablespoon milk
  • 1 teaspoon sugar
Preparation Directions
  • Step 1Heat oven to 400ºF. Prepare double crust according to recipe directions, using 9-inch pie plate. Fit into pie plate.
  • Step 2Combine apples, brown sugar, cornstarch, cinnamon and nutmeg in large bowl. Toss well to coat. Stir in butter, lemon juice and vanilla. Fill unbaked pie crust.
  • Step 3Roll out dough for top crust between two sheets of waxed paper. Remove on sheet of waxed paper. Transfer onto filled pie. Seal and crimp edges. Cut slits in top crust or prick with fork to vent steam. Whisk egg and milk in small bowl. Brush on top crust. Sprinkle with sugar.
  • Step 4Bake 10 minutes. Reduce oven temperature to 350ºF. Bake 50 minutes or until filling in center is bubbly and crust is golden brown. Cool.
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