Double-crust apple pie
Tall, flaky and full of three kinds of apples so the filling is sweet, tart and holds its shape.

Tall, flaky and full of three kinds of apples so the filling is sweet, tart and holds its shape.

Make the dough up to 3 days ahead. Bake Wednesday; serve at room temperature or warm it 15 minutes.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Make the dough as for pumpkin pie but doubled; divide into two discs and chill at least 1 hour.
Toss the apples with the sugar, cornstarch, cinnamon and lemon juice and let them sit 30 minutes. Drain off the juice into a small pan and boil it down to a few tablespoons of syrup; pour it back over the apples.
Roll one disc into a 9-inch deep pie plate, pile in the apples, top with the second round, trim, crimp and cut 5 steam vents. Brush with egg and sprinkle with turbinado sugar. Chill 20 minutes.
Bake on a sheet pan at 425°F for 20 minutes, then at 375°F for 40 to 50 minutes more, until deep golden and the juices bubble thickly through the vents. Cool at least 3 hours.
Every recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.
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