Best version of an apple pie, ever.
Triple Apple Pie
Filling found here
- On pie crust (use my recipe)
- Cooking spray
- 1/2 c packed brown sugar
- 2 T unsalted butter
- 1 T water
- 1/4 t kosher salt
- 2 T whole milk
- 1 t vanilla extract
- 1 (10-oz.) Braeburn apple, peeled and grated
- 1/4 c all-purpose flour, divided
- 1 1/2 lbs Fuji apples, peeled, cored, and cut into 12 wedges each, then cut into big chunks
- 1 1/2 lbs Honeycrisp apples, peeled, cored, and cut into 12 wedges each, then cut into big chunks
- Apple crisp topping (I cheat and use a half-box of this mix)
Preheat oven to 375°F. Roll dough into a 13-inch circle on a floured surface; fit into a 9-inch pie plate coated with cooking spray. Chill until ready to use. Heat sugar, butter, 1 tablespoon water, and salt in a skillet over medium-high; cook 1 minute, stirring constantly. Stir in milk and vanilla. Bring to a boil, and cook, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 10 minutes. Combine grated apple and 1 tablespoon flour in a bowl. Add apple wedges and remaining 3 tablespoons flour; toss to coat. Pour sugar mixture over apples; toss. Place apple mixture into piecrust in pie plate. Combine apple crisp topping mix with melted butter and sprinkle over apples in pie plate. Bake on bottom rack at 375°F for 1 hour or until browned and bubbling. Tent with foil after 40 minutes to prevent overbrowning, if needed. Remove from oven; cool on a wire rack.