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Apple Pie

Use June’s Fruit Pie Cook-Program to make this classic American dessert. While this recipe calls for 2 store-bought deep dish frozen tart shells to help save on time, you can use your favorite homemade double-crust pie dough recipe if you want to go the extra mile--no need to par-bake the crust. Serve the pie warm with ice cream and a drizzle of June’s Dulce de Leche.

Prep Time — 30 min
Cook Time — 41 min
Servings — 8
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Ingredients

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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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Peel and slice the apples

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

Mix the filling

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

Fill the bottom crust

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

Position the top crust

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.

Finish the pie

Crimp the edges together to seal and cut vents in the top crust for steam to escape.

Brush the top with egg wash

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

Bake the pie

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

Cool slightly and serve

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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