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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 apples, golden delicious cored/peeled/sliced |
1 teaspoon(s) all-purpose flour |
1/8 teaspoon(s) cinnamon |
1 tablespoon(s) brown sugar |
1/2 teaspoon(s) vanilla extract |
1 pinch(s) table salt |
2 tablespoon(s) unsalted butter |
juice of half a lemon |
zest of lemon diced very small |
1/4 cup(s) walnuts chopped |
1/4 cup(s) raisins |
2 pie crusts |
1 pinch(s) turbinado sugar |
1 pinch(s) kosher salt |
1/8 cup(s) milk |
Directions:
1. Preheat over to 450º.
2. Use up to 6 or 7 apples, I prefer Golden Delicious. Slice the apples and place them in a bowl and toss with lemon juice to minimize browning and add 1 teaspoon of flour. Saute apples, cinnamon, vanilla, and brown sugar in butter. Amounts are up to the cook. I use about 1 tablespoon brown sugar, ⅛ teaspoon cinnamon, 1/2 teaspoon of vanilla, and a pinch of salt. Saute until apples are just beginning to soften.
3. Remove from heat and place apples in a large bowl. When cooled, toss with lemon zest, walnuts and raisins (about 1/4 cup each).
4. Roll out first pie crust and place in pie pan. Dock crust. Add apple mixture to pie pan. Roll out second pie crust and place over the apples. Fold excess crust under bottom crust and crimp the entire perimeter. Add vent holes. Brush with milk and sprinkle with turbinado sugar and a pinch of kosher salt.
5. Make a band out of aluminum foil and wrap around entire edge of pie. The foil will prevent the edge of pie from burning. Bake pie until the top just begins to brown. Remove foil and continuing browning. Rich golden brown is the optimum. (Dark brown is overdone.)
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