Prep 25 mins
Cook 40 mins
Here's a recipe I got at Williams-Sonoma - I changed it to a more traditional pie.
- 6 large golden delicious apples
- 1⁄2 tablespoon lemon juice
- 1⁄2 cup dark brown sugar
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 2 tablespoons butter
- pastry for double-crust pie
- 2 tablespoons cream
- granulated sugar
- Peel and core apples; cut into 1/2 inch slices and toss with lemon juice.
- Combine brown sugar, flour, cinnamon, and salt.
- Melt butter and add flour mixture, stirring constantly until mixture just begins to boil (if too thick, add a small amount of water).
- Add apple slices and continue to cook until apple is slightly tender (3-4 minutes).
- Roll out pie crust and line the bottom of a 9 inch pie pan.
- Pour apple mixture into lined pan.
- Arrange top crust over filling, trim edges to leave 1 inch of dough past the rim, and flute edges.
- Make 4-5 slits in the top of the crust.
- Brush the crust with cream and sprinkle with sugar.
- Cover the fluted rim of the pie tightly with aluminum foil; this will help prevent filling from leaking out and burning.
- Bake at 350 degrees for 30-40 minutes or until crust is golden.