The Perfect Apple Pie
29" deep dish marie callendar pie crusts
4large granny smith apples - peeled, cored and sliced thin (between 1/4" - 1/3" thick - if cut too thick, the apples will not cook through
·zest and juice from one small lemon
1 stickunsalted butter (1/2 cup)
2 Tblsall purpose flour
1/2 cupwhite sugar
1/2 cupbrown sugar, packed
MAKES ONE SEMI-THICK, FLAVORFUL, JUICY, DEEP DISH PIE - THE RESULT OF MUCH EXPERIMENTING.
How to Make The Perfect Apple Pie
- In large bowl, mix together apples and lemon. Set aside.
- In a medium bowl, soften butter in microwave (about 30 seconds). Stir in flour to form a paste. Add water, white sugar, brown sugar, and spices. *Set aside 1/4 cup of sugar butter mix. Fold the remaining sugar butter mix evenly throughout the apple lemon mix.
- Fill bottom crust with apple mix, mounded slightly in the center to reduce spill over.
- Ball up and re-roll the 2nd pie crust into about 11" circle, then cut it into 1/2" or 3/4" strips for the lattice top. (I use a ruler for a straight edge.) Using the strips, cover apple pie with a lattice work crust.
- *Using a rubber spatula or your fingers, spread the reserved 1/4 cup sugar butter mixture evenly on top of the lattice. The mixture is thick, but will form a thin, sweet crust on the lattice work.
- *Alternate method to sweeten the lattice - Instead of brushing the top lattice crust with the sugar/butter mixture, after the pie has cooked 35-40 minutes, brush lattice with a little milk and sprinkle the top with sugar and cinnamon. (Course ground sugar works great for this.)
- Bake 35-40 minutes in the preheated oven. Loosely cover the pie with tin foil to prevent burning and bake an additional 35-40 minutes.