INGREDIENTS
All-purpose flour, for dusting
2 batches pie crust, chilled at least 2 hours, divided
3 1/2 lb. assorted apples, Honeycrisp, and/or Gala), cored, peeled, thinly sliced (this is really helpful to give the pie density)
2/3 cup granulated sugar
2 Tbsp. all-purpose flour
2 Tbsp. fresh lemon juice
1 tsp. ground spice or herb
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
2 Tbsp. unsalted butter, cut into small pieces
1 large egg
1 Tbsp. water
Coarse sugar, for sprinkling
INSTRUCTIONS
Arrange a rack in center of oven; preheat to 425º. Place a large baking sheet on rack to preheat.
In a large bowl, toss apples, granulated sugar, flour, lemon juice, cinnamon, vanilla, and salt until combined.
Transfer apple mixture to prepared pie dish. Dot all over with butter.
In a small bowl, mix egg with water. Brush dough with egg wash. Cut 5 to 6 small slits in the center. Sprinkle with coarse sugar.
Place pie dish on preheated sheet and bake 20 minutes. Reduce oven temperature to 375º and continue to bake, covering with foil if edges look dark, until crust is golden brown and filling is bubbly, about 40 minutes more.
NOTES
For Thanksgiving 2025, put in about a tsp of dried thyme as the spice. Also, I used coconut sugar as the sugar and about 1/3 c of dried cranberries. It was delicious. I could see using a just a pinch of cinnamon, no more than 1/8 tsp for a hint of that flavor, but the thyme gave it an earthy, savory note for the pie. Finally, I had some vanilla sugar for the topping.