By Rachel
This apple pie is a real crowd pleaser - it's super caramely and rich and is pretty awesome when made with my favorite pie crust!
Once again, my pictures are never great - so just trust me on this one - it's DELICIOUS!!
Once again, my pictures are never great - so just trust me on this one - it's DELICIOUS!!
First things first - make your pie crust and chill it for at least 2 hours.
What you will need for the filling:
1/2 cup unsalted butter
3 Tbs flour
1 Tbs cinnamon (I like a lot of cinnamon, you can add anywhere from 1 to 3 teaspoons)
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 granny smith apples (or other baking apple varieties such as Roma or Cortland)
1 pie crust recipe
1 egg yolk
1 Tbs of cream or 1/2 & 1/2 (for brushing on the crust)
To make the filling:
Peel and cut your apples into 1/2 inch slices.
Melt butter in a medium sauce pan, stir in flour to form a paste. Add sugars and water and bring to a boil. Simmer for 5 minutes. Stir in cinnamon and remove from heat.
What you will need for the filling:
1/2 cup unsalted butter
3 Tbs flour
1 Tbs cinnamon (I like a lot of cinnamon, you can add anywhere from 1 to 3 teaspoons)
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 granny smith apples (or other baking apple varieties such as Roma or Cortland)
1 pie crust recipe
1 egg yolk
1 Tbs of cream or 1/2 & 1/2 (for brushing on the crust)
To make the filling:
Peel and cut your apples into 1/2 inch slices.
Melt butter in a medium sauce pan, stir in flour to form a paste. Add sugars and water and bring to a boil. Simmer for 5 minutes. Stir in cinnamon and remove from heat.
Lightly grease or butter your pie pan. Roll out your first disc of dough and shape into your pie pan. Fill the dough with your apples, making a peak.
Pour the filling liquid over the apples.
Roll out your second disc of dough and place on top. Before placing on top you can use a cookie cutter to make a shape in the dough for decoration. If you do not do this you will need to cut slices in the top of the pie before baking for the steam to escape.
Mix the egg yolk with the Tbs of cream and brush over top of the pie (you will have extra).
Bake the pie at 425F for 15 min, then 350 for 35-45 minutes, until golden brown and bubbling. If your crust begins to darken before the time is up, wrap or cover the pie in foil and continue to bake, so the crust does not burn.
Bake the pie at 425F for 15 min, then 350 for 35-45 minutes, until golden brown and bubbling. If your crust begins to darken before the time is up, wrap or cover the pie in foil and continue to bake, so the crust does not burn.
