Rob’s Apple Pie

Directions

• 1)

  Make the double pie crust. Divide into two thick disks. Wrap in plastic wrap and chill in fridge for about 30 minutes. Pull out one disk and roll out bottom crust. Fit into pie plate with about a 1/2-inch overhang and place back in fridge to chill while you prepare the filling.

• 2)

  Preheat oven to 425˚F.

• 3)

  Peel, core and thinly slice apples and place them in a large bowl. Sprinkle a little lemon juice on them after every 2 apples or so to prevent browning. After all apples are done, sprinkle them with cinnamon and toss to combine. Set aside while you prepare the sauce.

• 4)

  Melt butter in a medium saucepan over medium heat. Whisk in flour then simmer for 1 minute, whisking constantly. Whisk in water and sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently, then remove from heat.

• 5)

  Let the sauce cool for just a minute or so, but don’t leave it too long or it will harden up. Pour the sauce over the apples and stir to coat the apple slices.

• 6)

  Retrieve your dough from the fridge and pour the apple mixture into the bottom crust, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.

• 7)

  Roll top crust into an 11″ round and cut into 10 even thickness strips using a pizza cutter. Brush milk around edge of bottom crust to help seal the crusts together. Arrange strips in a woven lattice pattern over the top. Brush the top with milk and sprinkle evenly with sugar. Place aluminum foil or pie shield around crust edge to prevent overbrowning.

• 8)

  Bake at 425˚F for 15 minutes. Reduce the heat to 350˚F and bake another 15 minutes then remove cover from crust edge. Continue baking another 30 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp at least 1 hour before serving. Best is to chill in fridge at least 4 hours before serving to allow the apple filling to firm up.