Apple Pie


  • pie crust
  • 212 lbs (4-6) [granny smith, gala?)] apples
  • pinch of salt
  • 14 cup sugar
  • 14 cup brown sugar
  • 3 tbsp? corn starch
  • 12 tsp cinnamon
  • 1 tsp apple cider vinegar
  • 3 tsp bourbon
  • 2 tbsp unsalted butter


  • Peel the apples
  • Cut into quarters and remove the core
  • Cut each quarter in half around the equator and then cut into slices
  • sprinkle a pinch of salt and the sugar onto the apples and let them sit to draw out some moisture
  • Roll out bottom crust and transfer to pie dish
  • Add apples to the pie, keeping the juice in the mixing bowl
  • Add filling ingredients, and whisk over heat to reduce and thicken the juice
  • Roll out the top crust and decorate the pie as you like
  • Brush the filling over the pie crust and pour the rest in
  • Refrigerate for at least 30 minutes before baking
  • Bake at 425 for 15 minutes then 350 until juices bubble up and apples are tender (~30-60? minutes)


other possible spices: ginger, clove, allspice, vanilla extract, lemon