Easier than homemade apple pie with all the same flavors and way less work! The ultimate fall dessert.
- 3 large apples 2 Honey Crisp + 1 Granny Smith used
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
- 1 premade pie crust store bought
- 1 tablespoon all purpose flour
- 1 large egg + 1 tablespoon water
- 2 tablespoons turbinado (coarse) sugar divided
- vanilla ice cream
- caramel sauce
- whipped cream
Preheat the oven to 375° then line a baking sheet with parchment paper.
Peel, core and slice the apples about 1/4″ thick then add to a bowl. Top with the sugar, vanilla, cinnamon and melted butter then gently blend.
Unroll the pie crust then sprinkle the flour over the top, evenly distributing it.
Arrange the apple slices in the center of the dough overlapping them leaving about 2” of dough around the edges.
Fold the dough slightly over the edges of the apples overlapping each fold.
Whisk the egg and water together in a small bowl to form the egg wash then brush the top of the dough with the egg wash. Sprinkle one tablespoon of turbinado (coarse) sugar over the crust and the other tablespoon over the apples. Bake 35-40 minutes or until the crust is golden and the apples are tender. Cool 10 minutes before slicing.