I make this pie only about once a year. Because I usually end up gobbling up the entire thing, and that’s just not the sort of thing once should do year round.
Leslie’s Apple Pie
(2) Pie crusts (for top and bottom) - I prefer making my own crust so I can make it nice and thick, but those Pillsbury pre-mades aren’t too bad.
1 egg white, lightly beaten with 2 Tsp. water
4 Granny Smith apples - peeled, cored, and sliced
Juice of 1/2 lemon
3/4 cup white sugar
minced zest of 1/2 lemon (go buy a lemon zester - makes it much easier than trying to grate the zest off the rind)
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tsp. white flour
2 TB. butter, cut into 6 “pats”
rose water (available in some Middle Eastern Shops, and also through specialty baking catalogues)
Preheat oven to 450 degrees.
Lay one crust in pie pan. Brush top of (bottom) crust with some of egg white mixture (set the rest aside, you’ll be using it again).
Pile apples into crust, mounding them on the top. Sprinkle with lemon juice.
Blend sugar, flour, lemon zest and spices. Pour evenly over apples.
Place pats of butter evenly around the pie.
Sprinkle with 6-8 drops of rose water.
Lay top crust over the whole thing. Crimp the edges of the crusts together. Cut slits into top crust so it can vent. Brush remaining egg mixture over top crust. Sprinkle top of pie with sugar.
Put pie on a cookie sheet (this helps in case it drips) then pop the whole thing in that 450 degree oven for 15 minutes. Then turn the oven down to 350 degrees and bake for another 15 mins or so. (if the crust starts to get too brown, put a bit of foil over it.)
Let cool. (HARD TO DO!)
This pie is SO GOOD! I can taste it now. The rose water gives it a certain “je ne sais quois”.
“It’s not burnt. It’s Cajun!” - Christopher A. Evans