INGREDIENTS
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter
- 1 tablespoon caster sugar
- ½ teaspoon salt
- 2 tbsps cold water
Filling
- 5 whole apples
- ½ cup caster sugar
- ½ cup brown sugar
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups water
INSTRUCTIONS
Filling
- Apples can be peeled, cored, chopped, or sliced.
- Melt cinnamon and butter over medium heat. Add apples, sugar, and water; stir.
- For 4-6 minutes, or until very little softened, cover the pan and cook while stirring from time to time.
- Combine cornstarch and 2 tablespoons of water in a small dish. Add to the pan while stirring, and heat until the filling has thickened and the apples are tender but not mushy.
- 1 minute of bubble time. Cool.
Assembly
- While making the filling, prepare the pie dough according to the recipe and refrigerate. Set the oven to 425°F.
- In a medium saucepan set over medium heat, melt the butter. Add 3 tablespoons of flour and stir continuously while simmering for 1 minute. Bring to a boil while whisking in ¼ cup water and 1 cup sugar. Reduce heat, simmer for an additional three minutes while whisking regularly, and then turn off the heat.
- Seven cups of apples, peeled, cored, and thinly sliced, should be put in a big basin. 1 ½ teaspoons of cinnamon should be sprinkled over the top and combined. After adding the sauce to the apples, toss them to evenly distribute the coating.
- Roll out the bottom pie crust to a circle of 12" in diameter after flouring your work surface. Transferring it to the 9" pie plate requires wrapping it around your rolling pin. A tiny mound should be created in the center of the apple mixture before adding it. Avoid getting filling on the edges as this will make it difficult to seal.
- Using a pizza cutter, roll the second crust into an 11" round and cut it into 10 evenly sized strips. Over the top, arrange the strips in a woven lattice pattern (see video tutorial). Brush the top with the egg mixture, which you'll have beaten with 1 Tbsp. water.
- For 15 minutes, bake in the center of a 425°F oven. Bake for an additional 45 minutes, or until the apples are tender and the filling is bubbling through the vents, after lowering the heat to 350 F. * Before serving, rest at room temperature for an hour.
NUTRITION
Calories: 380kcal | Carbohydrates: 55g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 98mg | Potassium: 164mg | Fiber: 3.7g | Sugar: 40g | Vitamin A: 448IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
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