Stolen, from elsewhere. Havent’ tried this yet.
Note: research this recipe
- 1 recipe pastry for a 9 inch double crust pie (see my pie crust interpretation)
- 0.5 cup (113g) unsalted butter
- 3 tablespoons all-purpose flour
- 0.25 cup water
- 0.5 cup (75g) white sugar
- 0.5 cup (75g) packed brown sugar
- 8 Granny Smith apples
- 1.5 tsp cinnamon
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Whisk in the flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
Sprinkle your work surface with flour and roll out bottom pie crust to a 12” diameter circle. Wrap it around your rolling pin to transfer it to the 9” pie plate.
Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.