Apple Pie

Source: 1, 2, 3

Ingredients

• 8oz (1 cup, 225g) light brown sugar
• 2 1/2 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1/2 tsp ground ginger
• 1/4 tsp grater nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp allspice
• 1 Tbsp calvados or apple brandy
• 4 1/2 lb apples, mixed of heritage apples like gravenstein, pippin, macoun, etc
• 3 Tbsp minute tapioca 

Directions

1. Combine 225g brown sugar, 2.5 tsp ground cinnamon, 3/4 tsp kosher salt, 1/2 tsp ground ginger, 1/4 tsp ground nutmet, 1/4 tsp ground cloves, 1/2 tsp allspice, and 1 Tbsp apple brandy into a large mixing bowl
2. Combine with the cut apples and stir until roughly coated. Macerate at room temperature ofr 3 hours, mixing occasionally to redistribute the syrup.
3. Pre-heat the oven to 400 degrees. Place a half sheet pan over a baking steel in the middle of the oven.
4. Mix in 3 Tbsp instant tapioca to the apples.
5. Pour apples into a prepared pie shell, reserving 1 Tbsp liquid. Mound the apples in the center
6. Cover with top crust, pinching the top & bottom crusts together. Trim to 3/4" around the pie plate and crimp the edges.
7. With a sharp knife, cut slits into the top crust for vents ensuring they separate.
8. Brush the top crust with a little milk and the reserved brown sugar apple juice.
9. Place in the middle of the sheet pan in the oven and bake for 75 minutes, until internal temperature is 175-195.  
10. Cool for 1 hour before serving. 

Notes

I only used like 3.9lbs of apples and it was already a lot! We pulled the pie at 75 minutes because it already looked done.