"Fried" Apple Pie

Fried Apple Pie
Author: Cindy @mycountrytable
Ingredients
PIE
1 Double Pie Crust recipe
2 tablespoons butter
4 large Granny Smith apples, or 5 to 6 medium
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/8 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon nutmeg
2 teaspoons cinnamon
EGG WASH
1 egg
1 tablespoon milk
Sugar for sprinkling over the top
VANILLA CREAM SAUCE
2 egg yolks
1/2 cup milk or half & half
3/4 cup heavy whipping cream
3 tablespoons granulated sugar
1 teaspoon cornstarch
1 teaspoon vanilla bean paste or pure vanilla extract
Instructions
PIE
Peel and core apples. Cut the apples into chunks or slices, and add them to a large bowl. Add the sugars and toss again to coat all apples with the sugar.
Melt the butter in a large skillet. Add the apples and cook over medium low heat until the apples are semi-soft, stirring often. Whisk the cornstarch with 1 tablespoon of water and add to the pan. Continue to cook over medium low heat until the apples are soft, about 4 to 5 minutes. Remove the skillet from the heat and add the spices, mixing well to combine.
Preheat oven to 400 degrees.
Transfer the apples to the pie dish with the rolled out pie dough in it. Spread the apples out evenly. Roll out the second half of the pie crust and cut long strips. Lattice the top with the strips, trimming the ends at the edge of the pie dish. Using your thumb and forefinger of your left hand and your forefinger of your right hand, crimp the edges with pushing the end of the strips into the pie dough on the edge of the dish. Alternately, if you do not want to lattice the top, simply roll out the dough and place over the top, trim and crimp edges, and use a knife to cut a few vents in the top crust. Brush the top of the crust, including edges, with the egg wash, then generously sprinkle with granulated sugar.
Place the pie on the lowest oven rack, to ensure the bottom crust gets baked through. Bake the pie for 45 to 50 minutes until the top is golden brown. You don’t need to worry about checking the apples for doneness. They are already cooked. If the crust start to get too brown around the edges, place some foil around the edges and put it back in the oven.
Transfer the pie to a wire rack and allow it to cool for about 3 hours, and place it in the refrigerator if not serving it right away. It actually slices easier when it’s cold. I refrigerate it overnight, then slice it cold, then warm it up in a 250 degree oven or in the microwave.
VANILLA CREAM SAUCE
Slightly whisk the egg yolks in a small bowl and set aside.
Add the half & half, heavy whipping cream, sugar and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often. Remove the pan off the heat. Pour about 1/3 of the hot mixture into the egg yolks while whisking vigorously, then pour it back into the pan, and return the pan to the heat. Stir or whisk constantly over medium heat, until the mixture begins to boil again, and remove it from the heat. Ad the vanilla and mix to combine.
Pour the mixture into a small bowl or measuring cup and allow to cool for a few minutes. Place a piece of plastic wrap directly onto the vanilla sauce, and refrigerate until chilled, or overnight.
When you’re ready to serve pie, slightly warm the sauce in the microwave to thin it back down. Spoon some onto a dessert plate, spread it around with the spoon, and place a piece of pie on top of it. You can sprinkle a little cinnamon on the plated pie and sauce if you prefer.
Notes
Cook time includes both baking the pie and cooking the cream sauce.
Prep time includes making the pie crust.
This pie freezes beautifully. Wrap securely and freeze for up to 3 months. Thaw overnight in the refrigerator. Warm in a 225 degree oven or wrap and warm in a microwave.
Find it online: mycountrytable...
Pie Crust
1 C. lard (room temp.)
1 t. salt
9 T. cold water
3 C. flour
Beat lard, salt and water until smooth. Add in flour until dough comes together around dough hook or if mixed by hand until you have a nice ball of dough. Roll out large enough to hang over the sides of your pie plate. This is enough for 1 double crust pie. Recipe from Whitley County Bicentennial Cook Book by Florence Kelsey.
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