Sorry about this photo, I cut the pie when it was still too hot
When I served this pie to Picky-Picky husband and guests, no one spoke. All I heard were forks clicking on the plates, and the muffled sounds of "oooohhhh man!!" and "Mmmmmmm" (a good sign). The first servings of pie were followed quickly by second servings and comments like "wow, that's good". I totally agree!!!
Double 9" pie crust
6 large Granny Smith apples
½ cup butter
3 tablespoons flour
1 tablespoon corn starch
¾ cup brown sugar
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract + enough water to = ¼ cup
Peel and thinly slice the apples. Place them in the bottom half of the pie crust. NOTE: It is important that you use a DEEP dish pie plate or you will get spill over.
In a heavy bottomed sauce pan, melt the butter. Add the flour and corn starch and stir until smooth. Measure 1 tablespoon of vanilla extract into a quarter cup measure, and then fill the rest up with water (total liquid ¼ cup). Add the liquid, brown sugar, granulated sugar, cinnamon and nutmeg to the melted butter. Bring to a low boil (actually not a boil...just let it start to boil around the edges of the pan for about 30 seconds.
Take off the heat and pour over the apples. Put on the top crust. Pinch the edges shut and cut some vent holes in the top crust. Brush the top pie crust with beaten egg whites and sprinkle with granulated sugar.
Place pie on a baking sheet (in case it spills over), and bake in PREHEATED 400 degree oven for 1 hour or until apples are tender. Let cool until you can hold your hand (comfortably) on the bottom of the pie plate before cutting.
The pie tastes almost like a mellow caramel apple, it is beyond good!!