Here's the pie.
I love the caramel syrup that bubbles up from the bottom.
That's heaven in a skillet folks.
(We even fuss over who gets the scrapings from the bottom of the pan.)
4 lg Granny Smith apples
1-2 other apples depending on size (Gala, Fuji, Envy, or other)
1 refrigerated, ready-made pie crust (2 pieces)
1 stick of butter
1+ c of brown sugar (packed)
½ c sugar
2 tbs cinnamon
2 tsp nutmeg
1 tsp ginger
2 tbs flour
egg white & water mixture
a tiny mixture of cinnamon sugar (about 2 tsp)
Here's how I made it.
Peel and cut apples and put them into an acid-water bath to keep them from turning brown. You can use lemon or lime in the water. I used pineapple juice and water. I also like to throw in a surprise apple or two to mix it up with the Granny Smiths. This time I used 1½ Envy apples.
(Get your pie crusts out of the box, so they can warm to room temperature while you prepare your apples.)
Into a jar put 1/2 to 2/3 cup of sugar. I got carried away and used more sugar than I usually do. Add the flour to the sugar. This keeps the pie from getting runny inside. Nobody likes runny insides!
The next part was hard for me because I tried to come up with exact measurements for the spices for you precise people. I usually just dump my spices in until it looks and smells right to me.
Now shake up the dry ingredients, but put the lid on first! I guess you could use a bowl and spoon to stir them up, but why?
Melt your butter over low-medium heat then add the brown sugar. I tend to add a little more than one cup. (Paula Deen would be proud.) Mix it together until it looks like chocolate gravy. Mmmmm.
Lay your bottom crust on top of the gooey, delicious goodness. Now place your well drained apples on top of the crust. Don't dump them in because it will tear right through the dough. Remember it's floating on a sea of yummy, so it's a little delicate.
Pour the sugar mixture over the apples and breathe deep.
It already smells amazing.
Cut a vent hole in the top crust and place it over the apples. I usually use a cookie cutter, but the only one I could find was a huge star, so I guess we're having patriotic pie tonight.
Tuck the top crust down along the edges. Sometimes I worry about how it looks, so I try to get my edges pretty. Most of the time I don't care because no one will remember what it looks like. I promise!
Using an extremely soft brush, or in this case my fingers, wash the top crust with the egg white-water mixture. You will want to do this lightly. Don't let it pool in the crevices. Sprinkle a little cinnamon sugar on top of the egg wash. This makes the crust glisten with a beautiful golden color.
Now wrap the edges with foil so they don't burn.
Bake at 350° for 35 minutes and remove foil
Continue baking for 10-15 minutes depending on your oven, altitude, blah, blah, blah.
Let the pie cool on a baking rack for at least 15 minutes before serving. You should wait longer than that, but I dare you to try.
And please come back to let me know if you give this try.
I'd love to hear how it turned out for you.
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