Rich Apple Pie

Here's a recipe I got at Williams-Sonoma - I changed it to a more traditional pie.

• Ready In: 1 hr 5 mins
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 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

Directions

1. Peel and core apples; cut into 1/2 inch slices and toss with lemon juice.
2. Combine brown sugar, flour, cinnamon, and salt.
3. Melt butter and add flour mixture, stirring constantly until mixture just begins to boil (if too thick, add a small amount of water).
4. Add apple slices and continue to cook until apple is slightly tender (3-4 minutes).
5. Roll out pie crust and line the bottom of a 9 inch pie pan.
6. Pour apple mixture into lined pan.
7. Arrange top crust over filling, trim edges to leave 1 inch of dough past the rim, and flute edges.
8. Make 4-5 slits in the top of the crust.
9. Brush the crust with cream and sprinkle with sugar.
10. Cover the fluted rim of the pie tightly with aluminum foil; this will help prevent filling from leaking out and burning.
11. Bake at 350 degrees for 30-40 minutes or until crust is golden.