For the filling, you’ll need about 6 to 7 medium Fuji apples, peeled, cored, and sliced into half-inch chunks. Don’t stress about perfection—uneven slices just mean more rustic charm, like a cozy sweater with a hole in the elbow.
You’ll also need: ¾ cup brown sugar (packed, like you’re hiding a secret), 2 tablespoons all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, a squeeze of lemon juice (to keep apples from turning into sad brown blobs), and one tablespoon of butter, cut into tiny cubes. Oh, and a store-bought or homemade pie crust—no judgment here, I’m not your mother.
The Filling: Where the Magic Happens
Toss the apple slices with the brown sugar, flour, cinnamon, nutmeg, and lemon juice in a big bowl. Use your hands—yes, get messy. Feel the apples talk to you. They’re saying, “Hurry up and bake me, I’m delicious.”
Let that mixture sit for about 10 minutes. This isn’t just waiting—it’s marination. The apples will release a little juice, which mixes with the sugar to create a syrupy, dreamy glaze. It’s like a spa day for your pie filling.
Assemble the Beast
Preheat your oven to 400°F (200°C). Roll out your bottom crust into a 9-inch pie dish, pressing it gently into the corners. Don’t worry if it cracks—just patch it like a pothole on a country road.
Pile that glorious apple mixture into the crust, mounding it slightly in the center. Dot the top with those tiny butter cubes—they melt and make the filling extra rich. It’s like giving your pie a little hug.
Fuji Apple Pie at Noah Stretch blog
Now, top with the second crust. You can make a lattice, cut a few slits, or just slap it on whole—whatever sparks joy. Crimp the edges with a fork or your fingers, like you’re sealing a love letter.
The Golden Touch
Brush the top crust with an egg wash (one egg beaten with a tablespoon of water). This isn’t just for looks—it gives the crust a golden, glossy finish that screams “I am a professional baker, even though I ate three cookies while assembling this.”
Sprinkle a little coarse sugar on top for crunch. If you don’t have coarse sugar, use regular sugar. If you don’t have sugar, just wink at the oven—it’s fine.
Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbly and thick. If the edges start browning too fast, cover them loosely with foil. Think of it as a sunhat for your pie.
The Waiting Game
Let the pie cool on a wire rack for at least two hours. I know, I know—this is the cruelest part. But if you cut into it too soon, the filling will run out like a toddler escaping bath time. Trust the process; your patience will be rewarded with clean slices.
While you wait, inhale that cinnamon-nutmeg aroma. It’s basically a hug for your soul. Bonus: your entire house will smell like autumn, even if it’s July.
Gooey-Good Fuji Apple Pie Recipe - Chef's Resource Recipes
