FORWARD: This is a rerun! If you read my previous post, you'll know the "why". :-)
This is one of the best apple pies ever! It's made a little differently but that adds to the overall flavor. I'm posting the original recipe and noted my changes along the way.
1 recipe pastry for a double crust 9" pie ~ I allowed the frozen crusts to thaw as I mixed the rest.
1/2 c. unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced ~ I used 6 apples and you can see it was plenty.
I added cinnamon, nutmeg and allspice...more cinnamon than anything! Did not have Apple Pie Spice on hand.
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. (I used a whisk to ensure there were no lumps & continued using it after adding the water & both sugars. Once the mixture was smooth, I stirred with a wooden spoon.) Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. (As you will see, I did not do the lattice work crust.)
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. I covered the pie in foil after the first 15 min as it was already browning. I also baked it an hour at 350'...apples were still not tender. I then turned the oven off and left the pie inside, covered until the oven cooled. Perhaps I used too many apples?? ;-)
First, the peeling/coring/slicing of the apples ~
All peeled and tossed with a small amount of lemon juice to help prevent early browning.
Now, the bottom crust ~
I used Marie Callender's frozen pie crusts ~ 2 in a package. Let me tell you, they are the closest to homemade that you will find....and so much easier! I really stuffed the apples in here ~ :-)
Be SURE and have your pan/cookie sheet lined with foil! Hopefully will avoid spills & running over. Now, pour the liquid ingredients over the apples....and be very careful as it is hot and tends to run every which way. I moved some of the apples around a bit with a fork in this process.
That part is done! Now we add the top crust. I cut 3 apple shapes out of the center of the 2nd pie crust to vent as well as placing the little apple shapes on top as decoration.
I used the tiny cutters I had from Williams-Sonoma.
All done and your kitchen will smell like heaven!
I am so NOT a photographer but I don't understand how some pics came out larger than others. You can tell those that are blurry didn't publish well. :-(
I do hope that you will try this! I know you'll find it as delicious as we all did.