"The more rustic and homemade-looking, the better this pie is, I swear!" says the country singer
“Everyone needs a good apple pie recipe for the holidays!” says Jessie James Decker.
The country singer, who includes this recipe in her new cookbook Just Eat, uses brown sugar in her apple mixture to create a "caramel-like" filling.
“The brown sugar mixes and melts with the butter, giving it a deep, rich caramel-apple flavor that goes so well with the flaky pie crust," says Jessie, who is expecting her fourth child with husband Eric Decker.
If your dough feels warm or sticky after you assemble the pie, put it in the fridge or freezer until firm. The colder the dough is when it goes in the oven, the flakier the crust will be, says Jessie.
And she suggests not stressing about the appearance of the pie: "The more rustic and homemade-looking, the better this pie is, I swear!"
Jessie James Decker’s Brown Sugar Apple Pie
1 (14.1-oz.) pkg. refrigerated piecrusts
5 large Honeycrisp apples, peeled, cored and sliced ½-in. thick
1 Tbsp. fresh lemon juice (from 1 lemon)
½ cup packed light brown sugar
2 Tbsp. cornstarch
1 Tbsp. (about ¼ oz.) all-purpose flour
½ tsp. ground cinnamon
⅛ tsp. kosher salt
2 Tbsp. (about 1 oz.) unsalted butter, cut into ⅛-in. slices
1 large egg, beaten
1 Tbsp. whole milk
1. Preheat oven to 450° with a rack in center position. Line a 9-inch pie dish with 1 of the piecrusts. Cover and chill both the prepared crust and remaining piecrust until apple filling is ready.
2. Toss apple slices with lemon juice until evenly coated. Sprinkle brown sugar, cornstarch, flour, cinnamon and salt over apples, and toss until combined. Pour apple mixture into prepared piecrust; arrange butter slices evenly over apples.
3. Place second piecrust on top of apple mixture, pressing around the edges. Trim or tuck any excess under, then crimp edges to seal. Using a sharp knife, cut several slits in center of crust for steam to escape.
4.Whisk egg and milk in a small bowl; brush top crust lightly with egg wash. Place pie dish on a large rimmed baking sheet.
5. Bake in preheated oven 10 minutes. Reduce oven temperature to 350°; bake until well-browned and bubbling, about 50 minutes, shielding piecrust with foil after 30 minutes if needed to prevent overbrowning. Let cool completely at room temperature, at least 3 hours.
Active time: 30 minutes
Total time: 4 hours, 30 minutes
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