apples (about 10 large) peeled cored and cut into 1/2" slices
egg white lightly beaten
1Adjust the oven rack to upper-middle position (7 to 9"from top) and heat oven to 450.
2Whisk cider, syrup, lemon juice, cornstarch and cinnamon until smooth, set aside.
3Heat butter in large skillet over medium-high heat, when foaming subsides add apples and cook stirring 2 to 3 times for about 5 minutes. DO NOT FULLY COOK APPLES.
4Remove from heat, add cider mixture, gently stir to coat. Set aside to cool while you prepare the crust.
5If using "store bought crust," roll out and fit together, trim so that it's approx 2" larger than your pan. You can use trimmings for decorations if you want to.
6Pour apple mixture into 9x13" pan and fit the crust on top, flute around edges and brush with beaten egg white and sprinkle with sugar.
7Make several vent slashes and bake for 25 to 35 minutes or until crust is golden brown. Serve warm or room temperature with ice cream.
Posted: Wed, Jun 1, 2011