This recipe is one I make every holiday. I just throw it together and everyone seems to love it. I'm horrible at measuring and I'm the type of cook who just flys by the seat of my pants and cooks by tasting. I tweek everything so I hope you like my pie!
Peel and core apples and cut into
In large bowl add:
apples, sugar, brown sugar, vanilla, salt, cinnamon, pumpkin pie spice and stir until juices are released from apples.
Take lemon and give one good squeeze into apple mixture.
Add flour and stir.
Consistancy should be like a thin syrup.
Give it a taste and add any extra cinnamon if needed.
Unroll pie crust into pie pan and brush a thin layer of egg white on bottom.
Place apple slices from outside working your way towards center in one layer and repeat until gone. This prevents your apples from settling while cooking and leaving a big gap between apples and top pie crust.
Preheat oven to 425º and cook pie for 20 minutes then reduce heat to 350º and cook for an additional 45-50 minutes or until juices are bubbling.
Tip: I use foil and make a ring to cover the outer edge of crust while baking to prevent it from over browning.