Christmas Apple Pie

by Ali Elf

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INGREDIENTS:

8 small Granny Smith apples, or as needed
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup packed brown sugar
½ cup white sugar
¼ cup water
1 (9 inch) double-crust pie pastry, thawed

PROCEDURE:

Preheat the oven to 425 degrees F (220 degrees C).
Peel and core apples, then slice thinly and set aside.
Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, (about 1 to 2 min).
Add both sugars and water and bring to a boil.
Reduce heat to low. Simmer for 3 to 5 minutes then remove from the heat.
Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch.
Cut pastry into eight 1-inch strips.
Place sliced apples into the bottom crust, forming a slight mound.
Lay four of the pastry strips vertically (evenly spaced) over apples. Use longer strips in the middle and shorter strips at edges.
Make a lattice crust:
- Fold first and third strips all the way back so they're almost falling off the pie.
- Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
- Fold the second and fourth vertical strips back.
- Lay one of the three unused strips perpendicularly over top then unfold the second and fourth strips back into their original position.
- Repeat steps to weave in the last two strips of pastry.
- Fold and trim excess dough at the edges as needed. Pinch to secure.
Gently pour sugar-butter mixture over lattice crust, ensuring it seeps over sliced apples. Brush onto lattice, just make sure it doesn't run off the sides.
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C).
Continue baking until apples are soft. (35 to 45 minutes.)

www.NorthPoleTimes.com

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