Wednesday, January 14, 2009


8 cups sliced and peeled apples, preferably Granny Smith
1/3 cup apple cider
1/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1 tbsp chilled butter, cut into pieces
1 sheet of refrigerated pie dough
1 tsp water
1 large egg white, lightly beaten
1 tbsp sugar

Preheat oven to 350 degrees.

Arrange apple slices in an 11x7-inch baking dish. Drizzle the cider over the apples. Lightly spoon flour into a dry measuring cup and level it off with a butter knife. Combine the flour, brown sugar, and cinnamon together in a small bowl. Cut the butter into the flour mixture until mixture resembles coarse meal. Sprinkle flour mixture over the apple mixture. Roll dough into a rectangle one inch larger on each side than the baking dish. Place the dough over the apple mixture and fold edges under and flute with your fingers. Cut two or three small slits in the pastry to allow steam to escape. Combine the water and egg whites, stirring together well. Brush the egg white mixture over the dough using a pastry brush. Sprinkle sugar over the top of the pastry. Bake at 350 degrees for about 40 minutes or until the crust is a golden brown.

Yield: 6 to 8 servings.

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