October’s Recipe Fall Apple Pie
Fall Apple Pie
Store brought pie crust
2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples
2 teaspoons cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
Juice of 1 lemon
1 cup granulated sugar
1 egg, + 1 Tbsp water, for egg wash
Preheat oven to 425˚F.
Melt butter in a medium-size saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar, and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
Peel, then remove cores and thinly slice apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and squeeze in the juice of one lemon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
Sprinkle your work surface with flour and roll out the bottom pie crust to a 12″ diameter circle. Place it in a 9-inch pie pan. Add apple mixture, mounding slightly in the center, and being careful not to get the filling on the edges which would make it difficult to seal.
Roll second crust into an 11″ round and cut into 10 even thickness strips. Arrange strips in a woven lattice pattern over the top. Beat together 1 egg and 1 Tbsp water and brush the top with the egg mixture.
Bake at 425˚F for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 2 hours before serving. I like serving mine with ice cream on top BABY!!!
You should get 9 wonderful slices