Almost Totally Homemade Apple Pie

Easter weekend was a fun-filled event with friends and family. Derek and I went to Ashe on Friday and Saturday to be with his family and then spent Easter Sunday with my parents. My mom made the traditional ham, roast potatoes and green beans, but we went casual on Saturday and I made two different types of chili and my very first attempts at apple pie.

I started using a recipe from Allrecipes.com and then modified to become the finished product below; the only change I would make from my original recipe is larger slices of apple. The original endeavor called for thinly sliced apples, which layered really well, but didn't seem to give the pie enough substance when I tasted. Let me know what you think if you try it out!

Hints:

• Prepare lattice ahead of starting recipe and refridgerate.
• Place foil or baking sheet on bottom of oven to catch spills.
• Use glass-style pie dish.
• Tent pie with foil if needed to cook longer so as not to burn top.

Not too shabby for my first attempt!

Almost Totally Homemade Apple Pie

Prep Time: 30 minutes       Cook Time: 60-75 minutes       Serves: 8       WW Points: 17         

Ingredients:

1 9 inch double crust pie dough
1/2 cup unsalted butter
1 tbsp all-purpose flour
2 tbsp cornstarch
1/8 cup water
1/2 cup white sugar
1/2 cup packed light brown sugar
1 tsp each - cinnamon, allspice, ground cloves, nutmeg
1 tsp vanilla
4-6 Granny Smith apples - peeled, cored and sliced
1 egg white

Directions:

1. Preheat oven to 350 degrees.
2. Place one layer of dough into 9-inch glass pie dish.
3. Brush bottom of crust with egg white to keep from getting soggy. Refridgerate.
4. Prepare a lattice design with second layer of dough for top of pie. Refridgerate.
5. Melt butter in a saucepan. Stir in flour and cornstarch to form a paste.
6. Add water, white and brown sugar, spices and vanilla. Bring to a boil. Reduce temperature. Should become a syrup.
7. Move rapidly through next steps as syrup will stiffen quickly. 
8. Reserve a couple of tablespoons of the syrup for topping - keep warm.
9. Mix apples into larger amount of syrup. Place in bottom of dough. Mound slighty. Cover with lattice-styled dough.
10. Pour reserved syrup over top crust slowly so there is no run off.
11. Bake at 350 degrees for 60-75 minutes until apples are soft.