This is for a 10″ (24 cm) deep dish pie
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Ingredients
- 3-4 lbs Apples (7-10) Granny Smith (very tart) or mixed half McIntosh (sweet) and Granny Smith, cored and sliced thin (1/4″)
- 1 tablespoon lemon juice
- 3/4-1 cup sugar (3/4 for mixed or 1 for straight Granny Smith)
- 2 tablespoon corn starch
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 tablespoons butter, cut into eight pieces
- 1 egg, separated
- 1 recipe Double crust pie dough
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Directions
- Toss apples with lemon juice.
- Fit bottom crust in pie plate.
- Dump in egg white and coat bottom crust with egg white–pitch egg white back into cup with egg yolk, set aside.
- Mix sugar, cornstarch, salt and cinnamon together and then toss with apples.
- Pile apples into prepared pie crust (should be heaping).
- Scatter butter pieces over top.
- Lay top crust over apples and crimp/flute edges.
- Cut center vent hole and four vent slits.
- Lightly scramble egg with 1 tablespoon water.
- Brush over top crust.
- Sprinkle with an additional 1 tablespoon sugar.
- Place pie plate on sheet of tin foil (73% chance of bubbling over and creating a vulcanized blob of cooked sugar on the bottom of your oven that will burn every time you use your oven for the next month) and into preheated 425 degree oven.
- Bake for 25 minutes.
- Rotate pie 180 degrees, reduce temperature to 375 degrees and bake for another 30-35 minutes longer, until crust is golden and or apples are easily pierced with a chopstick.
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