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Ingredients
4 tablespoons unsalted butter
5 pounds apples, peeled, cored and sliced ½-inch thick
¾ cup plus 1 tablespoon sugar
1 teaspoon cinnamon
Pastry for 2-crust 10-inch pie (see recipe)
Flour for rolling dough
1 tablespoon heavy cream
Preparation
- Step 1
Melt butter over medium-high heat in large skillet, preferably not nonstick. (Apples will not caramelize as well in nonstick pan.) Add apples, sprinkle with ¾ cup sugar, and sauté, turning apples, about 10 minutes, until tender and lightly caramelized. Fold in cinnamon. If you do not have a skillet large enough to hold all the apples, do this step in two stages or in two skillets. Spread cooked apples on a platter to cool.
- Step 2
Preheat oven to 400 degrees. Divide pastry in two unequal halves; roll out larger portion on lightly floured board, and line pie pan. Spoon in cooled apples. Roll out remaining pastry, and cover pan; seal and crimp edges. Cut several decorative slits in top. Alternatively, top pastry can be cut in strips and used to make lattice.
- Step 3
Brush pastry with cream, and dust with remaining sugar. Bake about 40 minutes, until pastry is golden. Cool briefly, then serve.
Private Notes