1double crust for 10 inch piesee notes for our favorite
7cupsapplespeeled and sliced, see notes
1Tablespoonlemon juicebottled is ok
1Tablespoonsugar
1teaspooncinnamon
Sauce for apple pie
4Tablespoonsbutterwe use salted
2Tablespoonsflour
2Tablespoonswater
½cupdark brown sugarpacked
Optional egg wash - for shine and preventing a soggy crust
2eggsbeaten in 2 different dishes
1Tablespoonwateror milk, to be added to 1 egg
Instructions
Preheat oven to 425°F
Peel and slice the apples. Without the pie crust, place them in the pie dish until they are slightly heaping. Then remove and place in a bowl. - this step is to be sure you have enough apples for a full pie.
With the apples in a bowl, evenly pour the lemon juice across the top of them. Sprinkle the granulated sugar and cinnamon on top and mix to coat the apples. Set aside.
Place the bottom crust into the bottom of the pie dish. Using a fork, poke a couple holes in the bottom of the crust. Optional - carefully brush a thin layer of beaten egg (without the water) over the crust before adding filling to prevent a soggy bottom crust.
Dump apples into the crust and set aside while you make the sauce.
Making the sauce
Melt the butter in a small sauce pan over medium heat. Add the flour and stir constantly for 1 minute.
Add the water in 1 tablespoon at a time while stirring. It will thicken quickly, only cook for about 20 seconds stirring constantly.
Add in the brown sugar. Stirring frequently, cook for 1 minute and remove from heat. If it is too thick to pour nicely over apples, add another 1-2 tablespoons of water and heat through. It will thin it.
Finishing the pie
Carefully spoon the sauce over the apples while it is still hot. Try to spoon it evenly, but it will distribute while baking.
Place the top crust over the apples. Either use lattice or be sure to put slits in the top crust so steam can vent. You can put 4 slits from the center out (about 2 inches long) if not using lattice.
Optional - if you want a shiny crust on top use an egg wash. Mix the other beaten egg with 1 tablespoon water. Carefully spread a thin layer on top of the pie before baking.
Either place a piece of foil on the rack below your pie or place your pie on an old baking sheet to prevent a mess in the oven. See notes
Bake in middle of oven at 425°F for 10 minutes and reduce temperature to 350°F. Continue baking for 35-45 minutes. It will be bubbly, your apples will be soft and the crust should be a nice golden brown.
Remove from oven and place on a metal cooling rack until completely cool. You can eat it warm but it will not slice neatly with hot filling, the filling may slide out a little if it is warm.
Notes
Nutritional values and serving sizes are estimated. We are at a very low altitude which might affect the way baked goods turn out for people at higher altitudes. You may need to adjust bake times for your altitude.For the apples, you want the apples to be slightly heaping in the pie dish. Depending on how big the apples and the slices are, it should be about 7 cups of apple slices. You can use your favorite apples. The sweeter the apple you use, the sweeter your pie will be. We like to use the perfect pie crust from Simply Recipes - it is for the double crust. You can use your favorite or even a store bought crust. The store bought crust will not be quite as big as the homemade, but you can definitely make it work still.If you have an old baking sheet, preheat the baking sheet in the oven while the oven is preheating. Place the pie directly on the heated baking sheet. Pie might make a mess so wouldn't use a brand new baking sheet. This will help the bottom crust cook and not be soggy. Can be used with or in place of the egg on the bottom crust.The eggs in this recipe are just for the crust and are optional. Brushing on the bottom crust helps to prevent the bottom from getting soggy and the egg wash on top helps to create a perfect shine. The taste will not be changed with or without the egg.