6 apples
½ cup light brown sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
2 frozen tart shell
1 large egg, lightly beaten
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Use a vegetable peeler or paring knife to peel an apple. Discard the peel. Place the base of an apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼”, and slice down. Repeat on the other 3 sides to core the apple. Place the apple pieces flat-side down on the chopping board and cut into ¼”-thick slices. Repeat with the remaining apples. You should have about 8 cups.
chopping board
vegetable peeler
knife
6 apples
In a large bowl, combine the apple slices, light brown sugar, flour, cinnamon and salt. Toss gently to combine.
½ cup light brown sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
large bowl
measuring cups
measuring spoons
apple slices
Transfer the apples and any juices that have accumulated to a tart shell. If using a frozen tart shell, keep the tart shell in the foil pan.
2 frozen tart shell
Invert the second tart shell over the pie. Allow to thaw 10-20 minutes then lift the top tin, leaving the inverted tart shell in place.
Crimp the edges together to seal and cut vents in the top crust for steam to escape.
Brush the top crust with the beaten egg. Place the pie on the June Pan. If desired, adjust preferences using the button below. Recommended settings are prepopulated.
1 large egg, lightly beaten
June Pan
pastry brush
Place the June Pan with the pie on the middle shelf of the June Oven. Bake using the Baked Goods Cook-Program for Fruit Pie, about 41 minutes. June will notify you when the pie is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Remove the pie from the June Oven and let it cool on a wire rack for at least 1 hour before slicing and serving.
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