Ingredients: 1 Pound apples, Royal Gala peeled and sliced
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Directions:
Toss apples with lemon juice.
Cook sugar over medium-high heat until amber, about 10 minutes. Off the heat, stir in the butter and cream. Add the apples and cook until soft. Stir in flour; let cool, and then add sea salt.
Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the apples, mounding them slightly in the center. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour.
Place a baking sheet on the lowest oven rack and preheat to 425 degrees for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack. |