Updated: Jan 8
This recipe is to be credited to an old page in a cookbook, submitted by Mrs. McKenzie Coleman, Ruby Club. Their recipe has been slightly changed to give you the one below.
INGREDIENTS 4 honeycrisp apples, peeled & cubed *(see notes)*
3 granny smith apples, peeled & cubed *(see notes)*
2 standard sized pie crusts (either homemade or store bought, I prefer the Pillsbury brand)
1 tsp salt
juice from 2 oranges
1 egg, whisked, for egg wash
1 cup- of brown sugar, divided *(see notes)*
Apples- most apples are suitable for baking, I personally love a good sweet/tart balance, hence my use of two kinds. Also, I prefer to peel the skin off of my apples for this recipe, however that is optional. The filling just melds together a lot better without it.
Sugar- I used brown sugar; however you can substitute regular white sugar in place of it, measure by measure! You will use the sugar 3 separate times throughout the recipe; so I like to split the 1 cup into a 3/4 and 1/4 cup and keep separate.
Preheat your oven to 325 degrees F. Wash, peel (if desired), and cube up the apples you are using.
Place those into a skillet or pot with the salt and orange juice. Cook on medium heat until they are soft. Remove from the heat and allow to cool.
Meanwhile, butter your skillet or pie pan and lay one of the pie crusts down in it. Brush with egg wash and sprinkle with about 2 tablespoons of sugar from the 1/4 cup you have set aside.
Into the cooled off filling, add in the 3/4 cup of sugar, allow this mixture to set about 10 minutes. Some liquid may accumulate at the bottom of this mixture; you will want to either drain that out or avoid adding it into the pie pan. Transfer the mixture to the pan.
For the top crust, you can simply place the second pie crust right on top, ensuring that you either slice or poke holes around it to allow for aeration. Or you can create a designed top (Click here to see how I created the lattice top for mine).
Brush the top crust with more egg wash and sprinkle the remaining 2 tablespoons of sugar on top.
Bake for 30 minutes on the bottom rack of your oven, then transfer to the middle rack for an additional 30 minutes. If desired, you can turn on the broiler for a few minutes to get a more browned color on your crust.
Allow to cool slightly before serving!