Ingredients
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1 Box Pillsbury Refrigerated Pie Crusts (In Refrigerator Section of Supermarket) 1 - 9" or 10" Deep Dish Pie Dish 1 Tablespoon melted butter 1 Tablespoon granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon black pepper Filling: 1/2 cup flour [plain preferred, self rising is OK] 1/2 cup Whipping Cream or Half & Half 3 tablespoons melted butter 1 egg yolk, beaten lightly 1 teaspoon Pure Vanilla Extract 6 to 7 cups peeled & cored apples (Jonathans, Rome, Delicious etc.), cut into thin slices juice of 1/2 of 1 fresh lemon 1 3/4 to 2 cups granulated sugar [amount depends on type and sweetness of apples] 1/8 teaspoon table salt 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon black pepper 1 Egg white, beaten (for brushing top crust) 1 Tablespoon granulated sugar 1 teaspoon ground cinnamon
Procedure
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Preheat oven to 375 degrees F. Prepare pie crust according to directions
on package for a double crust pie. Brush bottom crust with Tablespoon
melted butter Sprinkle bottom crust with a mixture of sugar, cinnamon and
black pepper In a small bowl, combine the flour and a little bit of cream
or Half & Half, mixing well and making a thick paste. Add rest of milk.
Stir well. Add melted butter and beaten egg yolk, combining well with
milk/flour mixture. Add Pure Vanilla Extract. Set aside in a warm place.
In a large bowl combine the apples and lemon juice. Toss together well.
Add sugar, salt, cinnamon, nutmeg and black pepper. Toss well and let sit
about 10 minutes. At end of 10 minutes, toss apple mixture again and pour
into prepared bottom pie crust. If milk mixture is too thick to pour over
apples, add a very small amount of Cream, or Half & Half, or apple juice,
or water and stir in well. Pour liquid milk mixture over apple mixture in
dish. Cover with top crust. Seal by pressing firmly all around. Brush
with beaten egg white. Cut a few wedges out of top crust before baking to
vent the pie. Place in a pan large enough to catch any drippings. Bake in
preheated oven at 375 degrees F. for about 45 minutes. Sprinkle lightly
with granulated sugar combined with ground cinnamon. Continue cooking
until pie is golden brown, about 15 minutes longer.
