1 recipe for a 9 inch double crust pie
1/2 cup unsalted butter
2 tablespoons all-purpose flour
1 tablespoon corn starch
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
9 Granny Smith apples – peeled, cored and sliced (or Braeburn, Golden Delicious, Honeycrisp)
Par-cook the apples in the microwave. Start with 1 minute on high. Granny apples take 2-3 minutes to soften.
Preheat oven to 350 degrees F. Melt the butter in a saucepan. Stir in flour/corn starch to form a paste. Add water, white sugar and brown sugar, spices and bring to a boil. Reduce temperature and let simmer.
NOTE: this sauce gets thick fast so the remaining 1/4 for the top might need to be thinned with a little water!
Place the bottom crust in your pan. Brush egg whites on bottom crust to keep from getting soggy. Brush egg white on crust edge to make the lattice strips stick easier. Mix apples with most of syrup. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the remaining sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake for 1+ hour, until apples are soft. (granny apples still crunchy after 1 hour so par-cook)
nov. 2013 Granny Smith vs Braeburn …
Raw Braeburns have a more apple flavor and a little less tart but cooked the Braeburns lost this flavor and were more bland than the Granny Apple. Neither is as good as Jean’s apples!