Yields: 6-8 servings
1/4 cup/ 60mL cornstarch
1/2 cup/ 125mL water
10 cups/ 2.37L honey-crisp apples, cored, peeled and sliced (about 10-12 medium-sized apples)
2 cups/ 125mL light brown sugar, firmly packed
1/4 cups/ 60mL sugar
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2-3 tbsp/ 30-45mL butter
2 ready-made pie crusts
60mL/ 1/4 cup milk
1 tbsp cinnamon
3 tbsp sugar
Preheat your oven to 425F/ 220C.
In a large bowl, mix your cornstarch with water. Toss with all the filling ingredients and let stand for 10-15 minutes.
Meanwhile, like a 10-inch/ 25cm deep-dish pie pan or any pie pan with a crust. Spoon the filling into the crust with layers.
Add the top crust, seal, and flute the edge. Cut decorative designs in the top crust if you'd like, then brush with milk. Mix cinnamon and sugar and sprinkle it over the top of the crust.
IMPORTANT: Cover the crust edges with foil. Bake the pie for 15 minutes, reduce the heat to 350F/ 180C and bake for 45-50 minutes more or until juices form bubbles. Remove the foil for the last 15-20 minutes of cooking time to brown the edges. Remove from oven and allow to cool for a few minutes before eating. Enjoy it on its own or with a bit of whipped cream and/ or a scoop of ice cream!