EastBay Cookhouse

Pretty good and not too sweet. double pie crust, 9 inch Unsalted butter, 1/2 C All-purpose flour, 3 T Water, 1/4 C White Sugar, 1/2 C Brown Sugar, 1/2 C packed Granny Smith Apples, peeled, cored, sliced thin Preheat oven to 425 degrees. Sauce: Melt butter in a saucepan. Stir in flour to form paste. Add water, white sugar and brown sugar, bring to a boil. Reduce temperature and let simmer.  Place bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour sauce over the crust and into lattice. Pour slowly so that it does not run off.  Bake 15 minutes, then reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

 Makes two pie crusts, tops and bottoms. Flour, 2 C Salt, 1 t Unsalted Butter, 2/3 C Water, 5-7 T Chill butter, chop into small chunks. Add butter, flour, salt to food processor, pulse together. Turn on food processor, add water slowly until crumbly consistency. Separate into four balls, wrap in plastic wrap and refrigerate. Roll into 9 inch sheets. If pre-baking, bake at 375 degrees until brown.