Ingredients:
Double Pie Crust
3 Grannysmith Apples
3 Golden Delicious Apples, both peeled and sliced
1/2 cup Unsalted Butter
1/2 cup Sugar
1/2 cup packed Brown Sugar
3 Tbls All Purpose Flour
1/4 tsp Allspice
1/4 cup Water
Directions:
1. Preheat oven to 425. Prepare one crust in buttered pie dish. Cut off edge with scissors. Brush with melted butter.
2. Arrange apple slices in dish and mound slightly.
3. Melt butter on medium heat in sauce pan. Add flour and mix. When boiling, add both sugars, water and allspice. Whisk together and let heat to boil. When boil appears, reduce heat to simmer. Simmer for about 3-5 minutes.
4. While waiting for filling to simmer, prepare lattice work by rolling out second crust onto floured surface to about 13-14 inch round. Cut 14-1 inch strips using a ruler or hard edge.
5. When filling is ready, should be a thick syrup-like mixture. Slowly drizzle directly over apples, being careful not to let run off the sides. Filling will fall through the apples.
6. Lay the strips of dough over the apples by first laying 4 in one direction, skipping every other space. Then lay 3 going in the opposite direction. Then lay 3 following the first direction, filling in the spaces left. Finish by laying the remaining 4 in the opposite direction, again filling in the remaining spaces.
7. Leaving about and inch around the dish, cut the excess off the strips. Then fold the edges of the strips under themselves. Pinch dough together to close the edge using your thumb and forefinger on your left hand and your forefinger on your right hand to pinch it in.
8. Brush top with melted butter.
9. Place in oven at 425 for 15 minutes. Then reduce heat to 350 for the remaining 40-45.
10. At about 20 minutes prior to the pie being finished. Brush with an egg wash all over and sprinkle granulated sugar evenly coating the top. Return to oven. Pie is finished when top is golden brown and apples are soft. For egg wash, I recommend using 50/50 egg yoke and milk or cream.
Serve with Vanilla Ice Cream. Enjoy!
Double Pie Crust
3 Grannysmith Apples
3 Golden Delicious Apples, both peeled and sliced
1/2 cup Unsalted Butter
1/2 cup Sugar
1/2 cup packed Brown Sugar
3 Tbls All Purpose Flour
1/4 tsp Allspice
1/4 cup Water
Directions:
1. Preheat oven to 425. Prepare one crust in buttered pie dish. Cut off edge with scissors. Brush with melted butter.
2. Arrange apple slices in dish and mound slightly.
3. Melt butter on medium heat in sauce pan. Add flour and mix. When boiling, add both sugars, water and allspice. Whisk together and let heat to boil. When boil appears, reduce heat to simmer. Simmer for about 3-5 minutes.
4. While waiting for filling to simmer, prepare lattice work by rolling out second crust onto floured surface to about 13-14 inch round. Cut 14-1 inch strips using a ruler or hard edge.
5. When filling is ready, should be a thick syrup-like mixture. Slowly drizzle directly over apples, being careful not to let run off the sides. Filling will fall through the apples.
6. Lay the strips of dough over the apples by first laying 4 in one direction, skipping every other space. Then lay 3 going in the opposite direction. Then lay 3 following the first direction, filling in the spaces left. Finish by laying the remaining 4 in the opposite direction, again filling in the remaining spaces.
7. Leaving about and inch around the dish, cut the excess off the strips. Then fold the edges of the strips under themselves. Pinch dough together to close the edge using your thumb and forefinger on your left hand and your forefinger on your right hand to pinch it in.
8. Brush top with melted butter.
9. Place in oven at 425 for 15 minutes. Then reduce heat to 350 for the remaining 40-45.
10. At about 20 minutes prior to the pie being finished. Brush with an egg wash all over and sprinkle granulated sugar evenly coating the top. Return to oven. Pie is finished when top is golden brown and apples are soft. For egg wash, I recommend using 50/50 egg yoke and milk or cream.
Serve with Vanilla Ice Cream. Enjoy!
