Apple Pie

Ingredients

Pastry for a 9 inch double crust pie*

1/2 cup (1 stick) unsalted butter

2 Tablespoons all-purpose flour

1 Tablespoon cornstarch

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon vanilla extract 

6-8 Honeycrisp apples (depends on size of apples) peeled, cored and sliced

1 egg white, whisked until foamy

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt butter in a saucepan. Stir in flour and cornstarch. Add water, white sugar, brown sugar, cinnamon and nutmeg. Bring to a boil. Add vanilla and reduce temperature and let simmer.

2. Place the bottom crust in your pan. Brush with the egg white. Fill with apples, mounded slightly. Gently pour the sugar and butter liquid over the apples, reserving about a cup for the top crust. Cover with either a lattice work crust or a full crust with slits cut for venting. Pour remaining sugar and butter liquid over the crust. Pour slowly so that it does not run off!

3. Bake 10 minutes in preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35-45 minutes or until apples are soft. I recommend putting a foiled lined baking sheet at the bottom of the oven to catch any drips. This pie gets messy as it cooks! Let cool to room temperature before cutting. Makes one double-crust pie.

*I used this recipe for Perfect Pie Crust from Ina Garten

 Adapted from Allrecipes

Printed from mybiscuitsareburning.blogspot.com