pie dough for double crust 9-inch pie
1/2 cup butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2-4 tablespoons water
8-10 Granny Smith apples - peeled, cored,
quartered, sliced crosswise
- Preheat oven to 425 degrees.
- Melt butter in a heavy saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, cinnamon, nutmeg, vanilla and water. Bring sauce mixture to a boil; reduce heat and simmer for 5 minutes, stirring occasionally.
- Reserve a small amount of sauce mixture and set aside.
- Place the bottom crust in glass pie plate.
- In a large bowl, pour remaining sauce mixture in saucepan over apples and stir to coat evenly. Pour apples over crust in pie plate; distribute apples to mound slightly in the middle to fill evenly to sides.
- Cover apples with top crust and crimp edges with fork. Make slits in top crust to vent pie. Brush top crust with reserved sauce mixture, being careful not to let it run over edges.
- Place pie on large baking sheet, if desired. Bake 15 minutes at 425 degrees. Reduce temperature to 350 degrees, and continue baking for 40-45 minutes, or until top is nicely browned.
- Cool slightly before serving, or serve at room temperature. Top with ice cream or whipped cream, if desired.
