Triple Apple Pie
  • Cooking Time: 2 hours
  • Servings: 10
  • Preparation Time: 30 mins
  • (9-inch) refrigerated whole-wheat pie doughs (such as Wholly Wholesome)
  • Cooking spray
  • ½ cup packed brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon water
  • ¼ teaspoon kosher salt
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 (10-oz.) Braeburn apple, peeled and grated
  • ¼ cup all-purpose flour, divided
  • 1 ½ pounds Fuji apples, peeled, cored, and cut into 12 wedges each
  • 1 ½ pounds Honeycrisp apples, peeled, cored, and cut into 12 wedges each
  • 1 large egg white, lightly beaten
  1. Preheat oven to 375°F. Roll 1 dough into a 13-inch circle on a floured surface; fit into a 9-inch pie plate coated with cooking spray. Chill until ready to use.
  2. Heat sugar, butter, 1 tablespoon water, and salt in a skillet over medium-high; cook 1 minute, stirring constantly. Stir in milk and vanilla. Bring to a boil, and cook, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 10 minutes.
  3. Combine grated apple and 1 tablespoon flour in a bowl. Add apple wedges and remaining 3 tablespoons flour; toss to coat. Pour sugar mixture over apples; toss. Nestle apple mixture into piecrust in pie plate.
  4. Roll remaining pie dough into an 11 1/2-inch circle on floured surface. Place over apples in pie plate. Fold dough edge under, flute edges, and trim off any excess. Brush egg white over crust. Cut 6 to 8 (1-inch-long) slits in crust. Bake on bottom rack at 375°F for 1 hour or until browned and bubbling. Tent with foil after 40 minutes to prevent overbrowning, if needed. Remove from oven; cool on a wire rack. Cut pie into 10 wedges.
It's quick and easy and tastes good