- 9
Ingredients
- 5 medium baking apples; cut into 1/2 slices
- Lemon Juice; juice of 1/2 a lemon
- 2 tablespoon Butter
- 5 +2 tablespoons sugar
- 4 tablespoons water
- 2 +11/2 tablespoons cornstarch
- 1/4 teaspoons salt
- 1/2-1 teaspoons Cinnamon
- 1 tablespoons Butter
- 1 flaky pie dough; recipe
Preparation
Step 1
Original recipe makes 9 Servings
Cut apples and toss with lemon juice. Divide pie dough in half and roll out two rounds, on slightly larger than the other. Line the bottom of the pie pan with one piece of dough trimming all extra scrap off so the dough lines up with the lip of pie pan. Place the butter, sugar, salt and spices into a large saute pan over high heat add all the apples. Cook until liquid is created in the bottom of the pan. Mix the water and cornstarch together to create a slurry and pour into the apple mixture. Stir the apples until the liquid thickens. Spread the apple mixture on a sheet pan to cool before placing into pie shell. Once the apples are cool pack them into the pie tin and place other piece of dough on top of the apples and trim with 1/4'' of overhang. Tuck the top piece of dough over the bottom and decoratively crimp the edges. Brush dough with egg wash and cut a few slits in the top (for vents as the apples bake). Bake at 425°until top of the crust is a dark golden brown. Cool completely before cutting (leave at least 1-2 hours).