8largeGranny Smith Applespeeled, cored and sliced 1/4 - 1//2" thick
Preheat oven to 350 degrees F (220 degrees C).
In a bowl place egg white and a sprinkle of cinnamon.
Prepare the Lattice Pie Crust, brush with egg white/cinnamon and place in refrigerator. Set aside remaining egg white/cinnamon.
Prepare apples and place in bowl of water with lemon juice or vinegar.
Heat a Saucepan over medium low heat and then add the butter and whisk it around to melt. Whisk in the flour and completely combine.
Then add in the water and vanilla and continue whisking. Don't let this boil yet.
Add in the sugars and continue whisking. Turn up the heat just a bit until you get a low boil and then immediately, turn the heat back down and continue whisking until thick, but pourable.
One the mixture is thick, turn off the heat and add cinnamon. Using a Microplane Stainless Steel grate the fresh nutmeg into the mixture. Whisk in the spices well.
Place the bottom crust in your pie pan. Brush crust with egg white/cinnamon mixture.
Fill pie pan with apples, mounded slightly.
Cover with a lattice work crust. Gently pour the caramel over the crust. Pour slowly so that it does not run off.
Bake for 45 minutes, or until apples are soft.
If you don't want a lattice work top crust, place crust onto pie and cut slits large enough for the caramel to drip in to the pie pan.
Best Apples for Apple Pie
Generally speaking, Granny Smith Apples are best for baking since they keep their structure and remain firmer with heat. Granny Smith Apples chunks will become soft, but not turn into mush after baking. Plus, the tartness combined with the sweetness of the sugars adds a lot to the flavor.
Both Jonagold and Honeycrisp are hardy apples and will withstand the heat in the over without becoming completely mushy.
Jonagold apples have a honey sweetness while the Honeycrisp have a tropical sweetness.
What if Dough Breaks?
If your dough is broken, like mine was, don't panic. Smoosh it back together and seal it with a touch of water.