Falling into Apple Pie

MORE apple deliciousness! Fall's good for that. I've been trying for forever to perfect Chris Ryan's pie crust, and although I haven't quite gotten the hang of it yet, I still think this pie was pretty darn good. 

Like most pies, the filling was pretty easy - I adapted the recipe from All Recipes. If I could bake pies every day, I would...cause they make my apartment smell soo yummy. I do wish I had someone to peel, core, and cut up all my apples though; for some reason this has always been something I find irritatingly time-consuming, but it's worth it! 

For this crust, I used Curtis's mom's Never Fail Pie Crust. It is...SO. GOOD. You'll probably never want to use a different pie crust recipe ever again. 

I think it's high time for pie time.

Ingredients:

• 2 of Chris Ryan's Never Fail Pie Crusts 
• 1/2 c. unsalted butter
• 3 tbsp. flour
• 1/4 c. water
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 tsp. cinnamon
• 8 apples (peeled, cored, sliced)

 (* Note: This recipe calls for Granny Smith, but once again, I just used the apples that I got from apples in Curtis's parent's yard.) 

• 1 egg white
• 1 tbsp. water
• Dash of sugar

Directions: 

1. Preheat oven to 425 degrees.
2. Melt butter in sauce pan, whisk in flour to form a paste.
3. Add water, white sugar, brown sugar, and cinnamon and bring to a boil. Reduce temperature and let simmer.
4. Place one prepared pie crust in the bottom of 9" round pan. Fill with apples, mounding them slightly.
5. Pour sugar and butter liquid carefully over apples. 
6. Place second prepared pie crust on top of the apples and seal edges. Cut a few slits in the top of the pie to allow pie to breathe.
7. Whisk egg whit and water and spread over pie crust with a pastry brush. Sprinkle with sugar.
8. Place in oven and bake for 15 minutes at 425 degrees. Then, reduce the temperature to 350 degrees and continue to bake for 35 to 45 minutes, or until crust is golden brown and apples are soft.