Joey's Apple Pie
By request. It vanished in less than 24 hours.
Credit: Dollfayce
Pastry for a 9 inch double crust pie
egg, white divided and lightly beaten, yolk reserved for another purpose
1/2 cup unsalted butter
3 TBSP 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
Generous tsp apple pie spice
Preheat oven to 350. Using bottom crust only, prick small holes in the crust with a fork. Brush the bottom crust lightly with egg white using a pastry brush. Bake bottom crust in the oven for 6-7 minutes, allowing it to get slight color to it. This will help to insure the bottom crust does not become soggy when the filling is added. Remove the partially baked pie shell and increase the oven temp to 425.
While the oven heat is adjusting, melt the butter in a medium skillet. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature. Add sliced apples and pie spice to the caramel mixture. Stir to coat and let simmer.
Fill the bottom crust with the apple mixture, mounded slightly. Cover with a lattice work of top crust or cut decorative steam slits. Brush top crust with remaining egg white. Bake assembled pie 15 minutes in the preheated oven. I use a Silpat covered baking sheet beneath the pie in case of any syrup bubbling. Reduce the temp back to 350 and continue baking for an additional 35 to 45 minutes or until apples are soft.
Credit: Dollfayce
Pastry for a 9 inch double crust pie
egg, white divided and lightly beaten, yolk reserved for another purpose
1/2 cup unsalted butter
3 TBSP 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
Generous tsp apple pie spice
Preheat oven to 350. Using bottom crust only, prick small holes in the crust with a fork. Brush the bottom crust lightly with egg white using a pastry brush. Bake bottom crust in the oven for 6-7 minutes, allowing it to get slight color to it. This will help to insure the bottom crust does not become soggy when the filling is added. Remove the partially baked pie shell and increase the oven temp to 425.
While the oven heat is adjusting, melt the butter in a medium skillet. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature. Add sliced apples and pie spice to the caramel mixture. Stir to coat and let simmer.
Fill the bottom crust with the apple mixture, mounded slightly. Cover with a lattice work of top crust or cut decorative steam slits. Brush top crust with remaining egg white. Bake assembled pie 15 minutes in the preheated oven. I use a Silpat covered baking sheet beneath the pie in case of any syrup bubbling. Reduce the temp back to 350 and continue baking for an additional 35 to 45 minutes or until apples are soft.