1 double pie crust
1 cup unsalted butter
6 Tablespoons all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon cinnamon
1/2 cup water
6-7 granny smith apples, peeled, cored, and sliced
- Melt 1 cup butter in a sauce pan.
- Stir in 6 Tablespoons flour to form a paste.
- Add granulated sugar, brown sugar, cinnamon, and water.
- Bring to a boil.
- Reduce temperature, and simmer for 5 minutes.
- Meanwhile, place the bottom crust in your pan.
- Fill with sliced apples, mounded slightly.
- Top with about half of the sugary caramel sauce.
- Cover with a top crust, using whatever technique you feel comfortable with eg a full crust or lattice
- Gently pour the remaining caramel over the crust.
- Pour slowly so that it does not run off.
- Top with a few shakes of cinnamon.
- Bake 15 minutes at 425 degrees F.
- Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
- Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours.
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