Mountain Rose Apple Pie

For the Pie Filling: – 6-8 medium Mountain Rose apples, peeled, cored, and thinly sliced – 1/2 cup granulated sugar – 1/4 cup packed brown sugar – 2 tablespoons all-purpose flour – 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg – 1/4 teaspoon salt – 1 tablespoon lemon juice – Zest of 1 lemon

For the Pie Crust: – 2 1/2 cups all-purpose flour – 1 teaspoon salt – 1 cup (2 sticks) unsalted butter, cold and cut into small cube – 6-8 tablespoons ice water

For Egg Wash (Optional): – 1 egg, beaten – 1 tablespoon water

Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper or aluminum foil to catch any drips from the pie while baking. 

Make the pie crust by mixing flour and salt, cutting in cold butter, and gradually adding ice water until the dough forms. Shape into disks, wrap in plastic wrap, and chill for at least 30 minutes. 

Prepare the filling by mixing thinly sliced Mountain Rose apples with granulated and brown sugars, flour, ground cinnamon, ground nutmeg, salt, lemon juice, and lemon zest until well coated and combined. 

Roll out one disk of chilled pie dough on a floured surface to fit into a 9-inch pie dish, and gently press it into the bottom and up the sides.  Roll out the second disk of chilled pie dough and set aside. 

Fill the bottom crust with the prepared apple filling, then place the second rolled-out crust over the filling. Trim any excess dough and crimp the edges to seal. 

Optionally, create decorative vents in the top crust for steam to escape. Brush the top crust with egg wash for a shiny finish. Place the pie on the preheated baking sheet in the oven and bake for 45-55 minutes, until the crust is golden brown and the filling is bubbling. 

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. Enjoy slices warm or at room temperature, optionally topped with vanilla ice cream or whipped cream. 


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