Total Time: 1hr 30mins
Prep 30 mins
Cook 1 hr
1 pastry for a double-crust 9-inch pie
1/4 cup unsalted butter
1 Tbsp cornstarch
1/4 cup apple cider (apple juice or water)
1/4 cup white sugar
1/4 cup brown sugar, packed
1 tsp vanilla
1 tsp allspice or 1 teaspoon nutmeg
6 cups peeled cored sliced tart apples
STEP BY STEP:
Preheat oven to 425°F (220°C).
Process the apple slices.
Melt the butter in a large Dutch oven.
Stir in cornstarch to form a paste.
Add the apple juice, white sugar and brown sugar, and bring to a boil.
Reduce temperature and let simmer.
When very bubbly and slightly thickened, remove from heat and add the vanilla and spices.
Dump the apple slices into the syrup and stir thoroughly to coat.
Place the bottom crust in your pan.
Fill with apples, mounded slightly and packed well.
Gently spoon the caramel-coated apples, minus the syrup, into the crust.
Then pour most of the syrup evenly over the apples, reserving enough to brush over the top crust.
Cover with a lattice work of crust.
Pour or brush the sugar and butter liquid over the crust.
Bake 15 minutes in the preheated oven.
Reduce the temperature to 350°F (175°C).
Continue baking for 35 to 45 minutes, until apples are soft and crust is a light golden brown.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen
and… The Apple Cookbook