- 1/4 cup of all purpose flour
- 1/3 cup of granulated sugar
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cinnamon
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of mango jam or apple jelly
- 3 pounds of mixed apples
- 2 pie crusts, homemade or commercial (recommend Pillsbury)
- 1 tablespoon of granulated sugar
- 2 tablespoons of cold butter, sliced thin
- Homemade or commercial caramel sauce, for garnish, optional
In a large bowl, whisk together the flour, sugar, salt, nutmeg and cinnamon. Add the lemon juice and jam and stir to form a paste. Set aside.
Peel, core and slice or chip the apples and add them to the paste, gently tossing as you go. Continue adding apples and tossing them until all are cored and sliced. Stir to mix well and allow to marinate for 30 minutes, stirring occasionally.
Preheat the oven to 425 degrees F. Place one crust into a deep glass pie plate and using a slotted spoon, transfer the apples into the crust, pressing the apples into the pie and piling them higher in the middle. Pour any juices over the top of the apples, reserving a little in the bowl for brushing. Sprinkle top of apples with the tablespoon of sugar and dot the cold butter around the top. Top with the second crust, tuck edges under and flute; cut slits in the top of the crust.
Bake on the lower rack of the oven at 425 degrees F for 15 minutes; reduce heat to 350 degrees, move pie up to middle rack and continue baking at 350 degrees for 30 minutes. Remove, cover outside edges with aluminum foil and continue baking for another 30 minutes or until nicely browned and bubbling.
Remove and allow to cool completely on a rack for several hours before cutting to allow the juices to firm up. Serve with a drizzle of caramel sauce, if desired.