Ingredients
- 4 tablespoons unsalted butter
- 5 pounds apples, peeled, cored and sliced 1/2-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
8 to 12 servings
Preparation
- 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 3/4 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.
- 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.
- Brush pastry with cream, and dust with remaining sugar. Bake about 40 minutes, until pastry is golden. Cool briefly, then serve.
1 hour 30 minutes
Dining and Cooking