Awesome Apple Pie

By á-7798

A slight variation on Alton Brown's Apple Pie Recipe from food network.

Ingredients

• The Crust:
• One box of pillsbury ready made pie crust with a top and bottom.
• Filling:
• 8 large sweet apples
• 1 cup white sugar (for draining apples)
• 1/4 cup white sugar (for filling)
• 1 and 1/2 tbsp cornstarch
• 2 tbsp apple jelly
• 1 tbsp apple cider
• Cinnamon

Details

Servings 8
Preparation time 3mins
Cooking time 47mins

Preparation

Step 1

Peel and core the apples then cut them into 1/2 inch thick slices. Let them sit in a mixing bowl of cool water until all apples are prepared to keep them from turning brown.

Drain the water and put back into the mixing bowl. Stir the apples with a cup of sugar and place into a colander over the mixing bowl in the sink. Let the sugar suck the juice out of the apples for at least one hour and drip into the mixing bowl below. Apples will become softer and sweeter. Do not dispose of the juice! You will need it later!

Preheat the oven to 425F after apples are done draining.

After that hour, pour the juice from the bowl into a small sauce pan and simmer to reduce until syrupy. Turn off the heat once its syrup.

In the mixing bowl, combine sugar, cornstarch, apple jelly, and cider with a wisk. Pour in the apple slices and stir it all up. Add cinnmon until desired coverage is achieved.

Butter the pie dish and put the bottom layer in. Push the crust in and spread it out against the sides and bottom to cover the rim of the pie dish. Poke the bottom with a fork. Layer the apples in a pretty pattern in circles and pile a little in the middle so its taller in the center. Pour in the rest of the liquid cinnamon mix from the bowl.

Place top pie crust over the apples and pinch the top crust to the bottom crust in a nice pattern. Cut 6 inch-long slits in a circle to vent the pie.

Brush the apple syrup from the sauce pan all over the pie crust in the center, DO NOT GLAZE THE RIM CRUST it will burn. Wrap a ring of tin foil around the rim of the pie to cover the edge and prevent burning.

Bake at 425F for 20 minutes on the bottom rack of the oven with the tinfoil attached.

After 20 minutes, move to top rack for 15 minutes.

Remove the tin foil and bake 10 more minutes.

Remove pie from oven and let rest until cool. Put in fridge at least 3 hours to settle up and harden.