APPLE PIE DELUXE

APPLE PIE DELUXE image

Yield slices

Number Of Ingredients 14

1 recipe of Flaky Pie Crust for 2-crust pie (Epicurious)
About 3 1/2 lb apples, equal parts Granny Smith and a sweet apple (such as Fuji, Honeycrips, etc.)
Juice and grated peel from 1 lemon
1 tsp cinnamon
1/2 tsp allspice
2 Tbsp corn starch
1/2 Cup unsalted butter (8 Tbsp)
3 Tbsp all-purpose flour
1/4 Cup water
2 tsp pure vanilla extract
1/3 Cup white sugar
1/3 Cup brown sugar
1 egg
White Sanding sugar

Steps:

Peel, core and slice apples into large mixing bowl. Add the lemon juice and peel and toss. Add the cinnamon, allspice and cornstarch and combine to evenly coat apples. Combine the vanilla extract into the 1/4 cup of water and set aside. Melt butter in small saucepan. Add flour and whisk to make a roux. Cook 2 minutes to get rid of the raw flour taste. Add the water mixture and the 2 sugars and bring to a boil. Reduce temperature and cook 1-2 minutes. Preheat oven to 425. Roll out bottom pastry and line a 9-inch glass pie plate. Trim the edges with a scissors to about 1 inch. Save scraps for decoration. Add apples. Pour the sugar butter mixture over the apples. Roll out second crust and drape it over the pie. Trim the top crust as before. Roll the crusts under and pinch decoratively to seal the pie. Cut vents in the top crust. Roll out scraps to make decorative shapes, if desired. Beat the egg with a little water and brush top of pie. Place decorative pieces on top and brush them with egg wash. Sprinkle sanding sugar on top. Place pie on a baking sheet lined with parchment paper or foil for easy cleanup. Bake for 15 minutes. Reduce heat to 375 and continue baking about 45 minutes until sides and bottom are golden brown.