Ingredients: |
Ingredients: 4-5 medium sized Gala apples, peeled, cored and sliced
1 cup apple juice
1 cup sugar
1 tbsp flour
1 tbsp cinnamon, or pumpkin pie spice
2 tbsp butter
1/2 tsp sea salt
1 tbsp vanilla extract
1 egg, slightly beaten
2 tbsp heavy cream
2 pre-made pie crusts
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Directions: |
Directions:Pre-heat oven to 425º. In a medium saucepan, bring apple juice to a boil. Stir in sugar, vanilla and cinnamon; once dissolved, stir in apples and reduce heat to low. Simmer apples about 10 minutes, or until tender. Remove apples with a slotted spoon and set aside. Return the heat to medium; stir in butter. Whisk together the egg and cream, then quickly whisk that into the juice. Bring the mixture to a boil, then whisk in flour and salt. Continue at a rolling boil until the juice thickens considerably. Remove from heat.
Roll out one of the pre-made crusts and cut into 1 inch strips; place the other pie crust into a pie tin and flute the edges. Place the apples into the pie tin, then slowly pour the thickened juice mixture over the top. Don't overfill the tin - leave about an inch of space at the top; most likely, you will have leftover juice (which is really tasty over ice cream). Lay the strips over the top of the apples in a lattice design; brush the strips with melted butter and sprinkle with cinnamon-sugar.
Bake at 425º for 20 minutes, then reduce heat to 375º and bake for another 30-40 minutes. If edges begin to brown too quickly, carefully ring the outer edges with foil, then remove for the last 15 minutes of baking. |
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