What I Used:
- 2 nine-inch pie crusts
- 4 lbs apples (hand-picked apples run smaller, so I was using 10-12 apples in a combination of Pippin and Golden Delicious)
- 1/2 cup unsalted butter
- 3 Tbsp all-purpose flour
- 1/8 cup water
- 1 Tbsp vanilla
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
(a) Roll out first pie crust and place in pie dish. Reserve second crust in refrigerator.
(b) Peel, core, and slice apples into roughly 1/4″ slices. I absolutely LOVE this tool for doing all of these things with minimal effort.
(c) Boil 3 quarts of water
(2) Place apple slices in a large bowl and pour boiling water over them, let rest for 10 minutes (or until room temperature)
(3) Drain apples and let sit until dry (roughly 10 minutes).
(4) Meanwhile, melt butter in saucepan, and stir in flour to create a paste.
(5) Add water, vanilla, white sugar, brown sugar, cinnamon, nutmeg and bring to a boil. Reduce temperature and let simmer.
(6) In a large bowl, combine apple slices and syrup.
(7) Transfer to pie dish after par-baking bottom crust (see crust recipe).
(8) Remove second crust from the fridge and roll out, cutting into 1/2″ strips.
(9) Place 4-6 parallel strips across your pie.
(10) Weaving under and over previously placed strips, add 4-6 perpendicular strips to create a lattice (or if freezing, cover with basic vented crust). This site has a great tutorial for lattice crusts!
(11) Crimp ends and sprinkle with brown sugar.
Make Ahead: At this point, you may freeze your pie for later (up to 3 months). Flash freeze (uncovered) for 20 minutes and then cover first in cling wrap and then in aluminum foil.
(9) Place on a baking sheet to catch any overflow during baking. If frozen, bake for 25 minutes at 425 degrees and then for 1 hour at 375 degrees. If unfrozen, bake pie for 20 minutes at 425 degrees and then for 25 minutes at 375 degrees.