This is an award winning apple pie that precooks the apples to reduce apple shrinkage while baking in the pie shell.It also thickens the juices to eliminate the need for extra thickeners. The extra flavoring with applejack or brandy gives this incredible apple pie an extra kick.
1 recipe of 9 inch double pie crust
4 Tbsp. unsalted butter 3 1/2 lbs. Braeburn apples, peeled, cored and sliced 1/4 inch thick 1/2 lb. McIntosh, peeled, cored and sliced 1/4 inch thick 3/4 cup (less 1 Tbsp.) sugar 3/4 tsp. ground cinnamon 1 tsp. vanilla extract 2 Tbsp. applejack or brandy
1 egg white 1 Tbsp. sugar
Prepare pie crust recipe. Place in a 9 inch pie pan, letting edges lay over the pan and set aside.
Heat butter in large, heavy skillet over medium-high heat. Quickly add apple slices, sugar and cinnamon and stir to coat apples. When apples begin to steam, reduce heat to low. Cover skillet and continue to simmer for 8-10 minutes or until the apples soften and begin to release their juices.
Uncover apples, increase heat to medium-high and stir frequently until the McIntosh apples begin to fall apart and thicken to a syrup consistency, about 5 minutes longer.
Remove from heat and stir in applejack or brandy and vanilla. Transfer apples to a jelly roll pan and spread out to cool.
Transfer cooled apple mixture to prepared pie shell. Cover with second pastry and flute edges together. Cut 4 vents in center of pie. Brush top of pie with egg white and sprinkle with sugar.
Place pie on baking sheet and bake at 400 degree for 10-15 minutes, or until top is golden brown. Reduce heat to 350 degrees and continue cooking for additional 30-35 minutes. Transfer to wire rack and cool slightly. Serve warm with a scoop of vanilla ice cream.