Sunday, September 9, 2012

Apple Pie

There's apple pie and then there's this apple pie. This apple pie is unique because of the cinnamony, vanillay, buttery syrup you create and then toss with the apples before adding to the crust and baking. It makes the pie moist and so full of flavor. The pie is sweet but the tartness of the apples help to cut the sugar, it's a great flavor combination and is especially delicious when stuffed in between two salty flakey layers of crust. This is a fabulous apple pie, give it a try - you'll be glad you did.

Apple Pie

1 prepared pie crust, enough for double crust pie
1/2 cup butter
3 Tbsp flour
1 tsp cinnamon
1 tsp vanilla
1/4 cup water
1/2 cup brown sugar
1/2 cup sugar
8 apples peeled, cored and sliced thin (granny smith work great)

Begin by separating top and bottom crusts into two dough balls, roll one ball out and press it in to the bottom of a 9 inch pie pan and cover with a damp kitchen towel, refriderate. Mix flour and cinnamon in a small bowl, set aside. Melt butter in a small sauce pan over medium low heat, when the butter is completely melted sprinkle flour over the top and stir to combine, the mixture will get thick and pasty. Allow to cook 30 seconds. Pour in 1/4 cup water and vanilla and both sugars into pot, and whisk to combine, bring mixture just to a boil and remove from heat. Pour all but 1/4 cup of butter sugar mixture over sliced apples and toss to combine. Add all apples to prepared crust and with second dough ball roll to create a lattice crust over apples. When top crust is finished brush remaining 1/4 cup of butter sugar mixture over dough, to help with browning. Place pie on a large sheet pan and bake in a pre heated oven at 425 for 15 minutes, then lower the oven temperature to 350 and bake 35-45 more minutes until crust is brown and apples are cooked through. Allow to cool completely on a cooling rack to room temperature. Serve with vanilla ice cream or fresh whipped cream. Enjoy!!

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