Thursday, September 23, 2010

Died And Gone To Heaven Apple Pie

I tweaked an old recipe and made this pie in honor of the first day of Fall. Wow! The best one I've ever eaten!

What's your favorite fall treat?

1 recipe pastry for a 9 inch double crust
pie or 1 package Pillsbury pie crusts
1 egg (for bottom shell)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar

1/2 cup packed brown sugar
1/4 cup water
1 Tablespoon pure vanilla extract
1 teaspoon apple pie spice
4 Granny Smith & 4 Red Delicious apples - peeled, cored and sliced (you want about 5 cups of apples in order to make a mound)
Finishing (Sanding) sugar (optional)

Pre-heat oven to 425 degrees.

Spray the bottom and side with Butter-flavored dish (I prefer a glass dish). Place the bottom crust in your dish. Brush with egg white to prevent crust from getting soggy. Fill with apples, mounded.

Melt butter in a sauce pan. Stir in flour to form a paste. Stir until there are no more lumps. Add white sugar, brown sugar water, vanilla, and apple pie spice. Bring to a boil, stirring constantly. Reduce temperature, and simmer 5 minutes. Gently pour the sugar and butter liquid over the apples, saving enough to use as a glaze for the top crust.

Put on top crust and pinch sides together. Make slits with a knife or cut out designs using a small cookie cutter. Using a pastry brush, brush the remaining caramel sauce onto crust. Do this quickly before the sauce turns stiff. Sprinkle with finishing sugar if you'd like (can be purchased in stores like Sur La Table)

Bake on middle rack 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 45 minutes. (I recommend placing a tray covered with foil on the bottom rack to catch any drips). Poke a fork into the center to make sure that the apples are soft. Remove and let cool.

Prepare for a bite of apple pie heaven!

Post a Comment