Apple Pie (Chef Bill Yosses)
Preheat Oven to 375° Stay away from Macs, they tend to make the pie more of an applesauce.
Recipe calls for "pre-baked" pie crust, I use Pillsbury (comes 2 in a package) and you can pre-bake these with no trouble.
I use the store bought rolled pie crust for the top.
- 1 cup sugar
- 1/3 cup cornstarch
- 3 pounds apples (mix Honey Crisp, Gala, Granny Smith)
- 1/2 cup honey (I use local)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- grated lemon zest and juice of 1 lemon
- 1 egg white
Adapted from people.com
Peel, core, and cut apples into half-inch wedges.
In a large saucepan, sift together sugar and cornstarch.
then toss with apples, honey, vanilla, cinnamon, lemon juice & zest.
Let stand for 20 minutes. Good time to start the oven (375°)
Bring mixture to a boil over MEDIUM heat, stirring occasionally until it thickens slightly, making sure fruit DOESN'T stick to bottom of pan.
Remove from heat, let cool before pouring into pre-baked pie shell.
Top with pie crust dough and seal top to bottom with egg white.
Puncture top dough in a circle (about 10 times) with the tip of a knife to form steam vents.
Bake for 30 to 40 minutes or until filling is bubbling and crust is golden brown.