Instructions

Peel and slice your apples to about 1/4-inch thick and cut into small pieces. To fill a deep dish pie plate, you will need about 8 cups of sliced apples (6-8 apples).

In a dutch oven or large saucepan, toss together the apples with all-purpose flour, maple syrup, cinnamon, allspice, and vanilla. Cover and cook over low heat, stirring frequently, until apples are fork tender but still hold their shape, 15-20 minutes.

Remove from the stove top and let the apple pie filling mixture cool to room temperature for 30 minutes.

Carefully place a crust into the pie plate and fit it into the pan, gently pressing out any air pockets. Trim the edge even with the pie pan.

Transfer the apple pie filling to the bottom crust of the pie dish.

There are multiple options for arranging and designing the top crust for the pie. You can place it on the pie whole, make a lattice pie crust, or use a cookie cutter and arrange the dough shapes on top of the pie filling. Whatever you decide, make sure to leave vents in the top crust.

Trim the dough to 1/2″ beyond the edge of the pie. Fold the top edge under the bottom crust and press gently with your fingers to seal. Crimp the edge as desired.

Mix the egg with 1 teaspoon of water and whisk until blended. Use a pastry brush to cover the crust. This will give your pie a nice golden look when baked.

To prevent your pie edges from over-browning, cover the edges of the pie crust with a piece of aluminum foil or a silicone pie crust shield.

Bake the pie in a preheated oven at 450 degrees for 10 minutes; reduce the heat to 350 degrees and bake another 20-30 minutes. Remove the pie shield and bake another 15 minutes until the crust is golden brown and the filling is bubbly.