George's Apple Pie
Recipe By Chef George Hirsch | Makes 8 servings
1 recipe pastry for George’s Favorite Pie Crust
1/2 cup unsalted butter
3 Tablespoons all-purpose flour
1/4 cup water
1 teaspoon vanilla
1/2 cup white sugar
1/2 cup packed brown sugar
6 medium size Granny Smith apples; peeled, cored and sliced
2 medium size Rome, gala or a sweeter apple; peeled, cored and sliced
1 teaspoon cinnamon
pinch of fresh ground nutmeg
Preheat oven to 425 degrees.
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer two minutes. Cool and mix with sliced apples.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a top crust or a lattice crust. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with an egg wash (1 egg beaten with teaspoon of water) before baking.
Bake 15 minutes at 425, reduce temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.
For a nice shine, as soon as the pie is removed from oven, mix a quarter cup of light corn syrup with a couple Tablespoons of water. Boil for 3-5 minutes. When the pie is done, brush the thinned syrup over the top of the crust.
Add 1/4 cup plump raisins, cranberries or walnuts to apple filling