Directions: |
Directions:Preheat oven to 350º. Bring crusts to room temperature. Cut one crust in half and add the half to the bottom crust. Roll together to get a larger crust. Fit the crust into the pie plate and leave the overhang. Cover with saran wrap and refrigerate. Add the other half of the pie dough to the top crust. Roll it out together and put it on a sheet pan covered and refrigerate. Peel and slice all the apples 1/4" thick. In a small bowl combine, lemon juice and zest, both sugars, cornstarch cinnamon, nutmeg, and salt. Mix well to combine. Add to the apples and mix. At this point you have two choices. Either let this mixture sit for at least 1 hour or in a heavy saucepan melt the butter. Add the apple mixture to the butter and cook on simmer for about 10 minuets until the apples release their juices. Mix often and watch it so the apple do not become mushy. Drain the apples into a bowl to cool and keep the juice. Add the juice back into the saucepan and bring to a boil. Lower heat and reduce the liquid to about 1/3 c. Take off the stove and cool. Remove the bottom crust from the refrigerator and put the drained apples in the crust. Mound them into the center. Add any juice that has drained to the juice that you have reduced. Drizzle the caramelized juice over the apples. Remove the top crust from the refrigerator and cover the apples. Fold the top crust under the bottom crust to seal the pie. Whip the egg white with a little water and brush the crust. Sprinkle with a little sugar to add color as it bakes. Cut 5 vents in the top center of the crust. Bake approximately 50 -60 min. until the juice bubbles through the vents. Cool completely prior to cutting. You can reheat the pie once it is cooled, the apples should hold the shape. |
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