ingredients (8):
Pie:
2 pie crust doughs
1 kg Granny Smith Apples peeled, cored 6-7 apples
1.5 tsp cinnamon
85g unsalted butter
3 tbsp flour
60 ml water
200 g sugar
1 egg + 1 tbsp water, for egg wash
How to:
Pie:
Preheat the oven to 200˚C.
Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in the water and the sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
Peel, remove cores and thinly slice the apples and place them in a large bowl. Sprinkle the top with the cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
Sprinkle your work surface with flour and roll out the bottom pie crust to a 30cm diameter circle. Wrap it around your rolling pin to transfer it to the 23 cm pie baking dish. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
Roll the second crust into a 28cm round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
Bake at 200˚C for 15 minutes. Reduce the heat to 175˚C and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 1 hour before serving.