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Spray a 4-cup heat-proof measure with non-stick vegetable spray, add the liquid and butter and boil in the microwave on high for about 7-8 minutes, until caramelized and syrupy. Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared. Pour the hot syrup over the apples, tossing gently. Make 3 layers of apples by placing them flat on the bottom of the pie shell. Over the layers, arrange the apples, on edge, overlapping the slices in concentric circles, starting from the outside. Keep adding more apples, using the tip of a knife to help insert them between the other slices, until you have used all of the slices. Pour any remaining apple juices evenly over the apples. Brush the baked pie crust rim with the egg. Brush the bottom of each leaf with egg and place the leaves on the border, tilting them and overlapping them slightly. Cover the pie loosely with plastic wrap and refrigerate for 30 minutes before baking to chill the pastry. Place a baking sheet, covered with foil, in the oven before preheating. Preheat the oven to 425oF. Set the pie on the baking sheet and bake for 10-12 minutes. Cover pie with foil and crimp it in 3 or 4 places to create a dome. Continue baking for 45-50 minutes or until apples feel tender but not mushy when pierced with a cake tester. Remove foil and bake for 5 minutes or until the top of the apples is golden brown. Remove pie to a rack.
Rose Apple Pie 7 medium apples, peeled, cored, and sliced 1/8 inch thick 2 Tablespoons lemon juice 1/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 9” frozen pie shell 1-1 1/2 teaspoons ground cinnamon 1 refrigerated pie crust 1/4 teaspoon ground nutmeg 1 egg, separated 2 Tablespoons butter 4 teaspoons cornstarch In a large bowl, combine the apples, lemon juice, sugars, cinnamon and nutmeg and toss to mix. Allow the apples to set for 30 minutes to 3 hours at room temperature. Transfer the apples and their juices to a colander suspended over a bowl to catch the liquid. The mixture will release about a cup of liquid. Allow pie shell to sit at room temperature for 15 minutes to defrost. Preheat oven to 425oF. Line the pie shell with foil and fill with dried beans. Bake for 15 minutes. Meanwhile, unfold the pie crust. Using a sharp knife, cut about 30-40 1-to-1 1/2-inch leaves (use the tip of the knife to “draw” the veins on the leaves). Cover and refrigerate. When pie shell is done, remove the beans & foil. Cool crust on a rack for 3 minutes, then brush bottom and sides with slightly beaten egg white. When you’re done, add the reserved yolk to the remaining egg white. Beat slightly, cover and refrigerate.
Rose Apple Pie
