Open-Face Dutch Apple Pie

By sugarbear

Ingredients

• 1 cup sugar
• 2 tablespoons plus 1 teaspoon flour
• 1/2 teaspoon ground cinnamon
• 6 cups sliced, peeled apples (such as a mix of Granny Smith and Galas)
• 1 9-inch unbaked pie shell with a high fluted edge
• 2 tablespoons butter
• 1/4 cup heavy cream beaten with 1 medium egg yolk

Preparation

Step 1

1. Preheat oven to 400 degrees.

2. Combine sugar, flour and cinnamon in large bowl, add apples and toss until well coated with sugar mixture.

3. Fill pie shell with apple mixture, mounding in center, then dot well with butter. Slide onto middle oven shelf and bake until apples are tender and crust begins to brown - about 30 minutes. Remove pie from oven and reduce temperature to 350 degrees.

4. Drizzle cream-egg yolk mixture over apples, pressing lightly with yolk so that mixture runs down between apples.

5. Return pie to oven and bake until crust is nicely browned and bubbly - about 15 minutes.

6. Cool pie to room temperature before cutting.