Homemade Apple Pie with a Saucy Filling - Cooking with Janet Bari

Winter is almost here! This apple pie is fool proof if you just follow these instructions:

Start with the pie crust
Add 2 and 1/2 cups flour to food processor
2 sticks cold butter diced
1/2 Tablespoon sugar
1/2 teaspoon sea salt
Pluse until pea sized pieces to course like sand
Slowly add 7 Tablespoons ice cold water
Form a ball in the processor adding a bit more water if needed, 1 teaspoon at a time until it forms a ball. BE CAREFUL NOT TO ADD TOO MUCH WATER
Divide Into 2 disks and refrigerate dough for one hour
This makes the dough much easier to roll

Filling
You will need 6-7 apples
I like to use a mixture of Granny Smith ( tart), Braeburn or honey crisp (sweet and crisp)
Peel, slice into quarters and quarters into 3-4 slices
Sprinkle with 1 1/2 teaspoon cinnamon powder
In a small sauce pan, melt 1 stick of butter
Add 3 tablespoons flour
1/4 cup water
1 cup sugar
Simmer for 3 minutes
Add to apple mixture

Pre heat oven 425 Degrees
Flour surface
Roll out first dough Disk to about 11-12 “
Put in pie plate
Form crust edging
Pierce crust with fork
Add apple filling
Roll out second disk to about 11”
Cut to 1/2 inch strips for a basket weave , 9-10 strips
Make weave, complete forming edging
Brush top of pie crust with egg wash
1 egg beaten with 1 Tablespoons water
Bake 425 degrees for 15 minutes
Lower to 350 degrees and bake for 45 minutes or until apple is tender and pie is golden brown.
Test by slowly putting a knife in apple to see how tender it is

**** bake with a pan on bottom shelf to catch any drippings from apple pie

I promise you'll never use another apple pie recipe again! Enjoy!