Slice of pie
Green Apple Polka Dot Pie
- one recipe Gabi’s Best Pie Crust
- 7 cups peeled and sliced Granny Smith apples
- 1/4 cup vanilla scented granulated white sugar
- 1/4 cup dark brown sugar
- 2 T corn starch
- 1 teaspoon Vietnamese Cinnamon
- 1/2 teaspoon Penzey’s pie spice mix
- 1 teaspoon pure vanilla extract
- egg wash made of 1 egg and a Tablespoon or two of half and half
- raw or turbinado sugar to sprinkle
Preheat the oven to 400 F. Line the bottom of a 9 inch pie pan with half the pie crust and place in fridge to keep cool. Mix the apples, sugars, spices and vanilla in a large deep sauce or saute pan and place over medium low heat. Cook until sugar is dissolved and the apples have begun to soften. Set aside to cool. Roll out the other half of the pie crust into a 12″ circle on a lightly floured counter-top. Use the top of a large round icing tip, 3/8″, to cut holes in the crust as it lies on the rolling surface, reserve the holes. Make whatever pattern you like. Brush the crust with an egg wash made of 1 egg and a Tablespoon or two of half and half. Place the cooled apple mixture into the bottom crust and top with the half with holes cut into it. Crimp the edges. Place the reserved polka dots of pie crust aroung the edges and in between the cut out holes. Brush them with egg wash and sprinkle the whole top lightly with raw sugar. Place on a sheet pan on the middle rack of the preheated oven. Bake for 15 minutes. Reduce the temperature to 325 F and bake for 40-50 more minutes, covering the edges with aluminum foil if they start to get too brown. Cool completely on a wire rack or just until it won’t burn your mouth if you don’t care about it being somewhat liquidy. Enjoy!
