SAUTéED APPLE PIE

Sautéed Apple Pie image

Provided by Florence Fabricant

Categories dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
5 pounds apples, peeled, cored and sliced 1/2-inch thick
3/4 cup plus 1 tablespoon sugar
1 teaspoon cinnamon
Pastry for 2-crust 10-inch pie (see recipe)
Flour for rolling dough
1 tablespoon heavy cream

Steps:

Melt butter over medium-high heat in large skillet, preferably not nonstick. (Apples will not caramelize as well in nonstick pan.) Add apples, sprinkle with 3/4 cup sugar, and sauté, turning apples, about 10 minutes, until tender and lightly caramelized. Fold in cinnamon. If you do not have a skillet large enough to hold all the apples, do this step in two stages or in two skillets. Spread cooked apples on a platter to cool.
Preheat oven to 400 degrees. Divide pastry in two unequal halves; roll out larger portion on lightly floured board, and line pie pan. Spoon in cooled apples. Roll out remaining pastry, and cover pan; seal and crimp edges. Cut several decorative slits in top. Alternatively, top pastry can be cut in strips and used to make lattice.
Brush pastry with cream, and dust with remaining sugar. Bake about 40 minutes, until pastry is golden. Cool briefly, then serve.