Andrea's Best Apple Pie

This is my Daughter In-laws yummy apple pie!

One recipe for double pie crust:

2 cups all-purpose flour

3/4 teaspoon salt

2/3 cup butter

6 to 7 tablespoons cold water

Pie Crust Directions:

In a bowl, mix the flour and salt. Add in the cold butter and mix I n until crumbly. Gradually add in the cold water with a folk or pastry cutter until the dough comes together when pressed. Divide the dough in half, form into a bowl and wrap each with plastic wrap.  Place them in the fridge for at least one hour or overnight.  When ready to shape the dough, rollout each on a floured surface to about 1/8 inch thick.  Place the first half in a 10-inch pie dish on the bottom and up the sides. Pinch the top edges all the way around.  Cut the other half into strips and set aside.  Once the filling has been placed in the pie dish, the strips can be placed on the top of the filling in a crisscross fashion.

Filling Ingredients:

2 1/4 lbs. Granny Smith Apples, peeled, cored (7 cups thinly sliced)

1 1/2 tsp cinnamon

8 Tbsp unsalted butter

3 Tbsp all-purpose flour

1/4 cup water

1 cup granulated sugar

1 egg + 1 Tbsp water, for egg wash

Directions:

 Preheat oven to 425˚F.

 Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.

 Peel, core, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.

Beat together 1 egg and 1 Tbsp water and brush the top of the crust with the egg mixture.

 Bake in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents for at least 5 minutes.  Rest at room temp for 30 minutes before serving.