Apple Pan Pie (adapted from A Kitchen Addiction)
6 1/2 cups apples, peeled, cored, and thinly sliced
2 Tb lemon juice
1/2 Tb vanilla extract
1/2 cup brown sugar
1/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
2 1/2 cups all-purpose flour
2 Tb sugar
1/4 tsp baking powder
1/2 cup unsalted butter, cold, cut into chunks
1 egg, lightly beaten
1/3 + 1/4 cup cold water (divided)
1/2 cup of cornflakes, crushed
1 egg plus 1 tsp water, beaten
coarse sugar for sprinkling
Preheat oven to 375.
In a large bowl, combine apples, lemon juice, vanilla, sugars, and spices. Set aside.
Whisk together flour, sugar, salt, and baking soda in another large bowl. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Add in 1/3 cup water and egg. Stir with a fork just until dough clumps together. Add additional 1/4 cup water as needed until all dry floury bits are incorporated.
Divide dough in half. Roll out one half to fit the bottom and halfway up the sides of a greased quarter-sized rimmed sheet pan (or a 9x13 baking dish). Press dough into the bottom and up sides of pan. Sprinkle crushed cornflakes over bottom crust. (These will help soak up some juices and keep your bottom crust from getting soggy) Spread apples and juices that have formed over the top.
Roll out the other half of the dough to fit over the top and place over the filling. Crimp edges. Cut a few vents in the top with a sharp knife. Brush with egg and water mixture and sprinkle with coarse sugar.
Bake for 40-45 minutes or until golden brown and filling bubbles. Remove pan to a wire rack to cool for ten minutes. Serve warm, with cream, ice cream, or caramel sauce.