Well on Thanksgiving day, we baked pie! Each of my children had their own pie to bake, and my husband and I pealed the apples we picked at Brooks Farm on Saturday!
The recipe is below, and to be honest they turned out a little runnier than I like, I think its becuase I used a full crust and the recipe called for a lattice crust. It must have more liquid to allow for evaporation in the oven. Will let you know when we try again!
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
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