We need for Filling:
8 medium apples, peeled and cut into chunks one egg
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoon unsalted butter
2 tablespoon cornstarch
fine sugar sprinkle ( elective)
we need for Crust:
2 1/2 cups all-purpose flour
1 /2 cups sticks unsalted butter cut into cubes
1 teaspoon salt
8 tablespoon of cold water
Vanilla ice cream or whipped cream
use 9 or 8 inch pan of any size or shape
For apple filling :
Peel the apple, core and cut them into chunks of half an inch.
In a big bow add all the apple slices, sugar, lemon juice, ground cinnamon, and salt then mix softly. Leave it at room with mid temperature for at least 30 minutes or 1 hour in order to get about ½ cups of apple juices. This is also important for the crust. It will get soggy when we cook it with the juices.
1 hour later, take a strainer and put it on a large bowl, then put the apples and their juices. Leave the apples to drain for about 10-15 minutes to filter as much juices as possible.
Take the juices to another pot and then add the butter. Stew the juices for about 3-4 minutes until it becomes thick and caramelized.
Let it rest and chill.
For Pie Crust :
put the flour and butter in a food processor, and pulse a few times till they become rough. Add the salt and cold water, and keep pulsing for a few more times until you get a well combined mixture.
Transfer the dough on a clean surface. Pat it to form a round shape. Cut the dough into half. Wrap each of the halves with plastic wrap.
Leave the dough in a refrigerator for at least 30 minutes or 1 hour.
After refrigerating dough has been chilled, take only half from the fridge. Let it rest in the kitchen for about 5 to 10 minutes until it is softened with the high temperature. Transfer it onto a floured surface. Use a rolling pin to form it into a round shape and about 1/8 inch of thickness. Roll out 1 inch bigger than the diameter of the pie pan. If the dough is sticky, spray some flour on the surface and continue rolling. Spread it onto the 9 inch glass pan.
Poke the base with a fork so that it could bake well. Set this aside, and start working on the other half of the dough.
Work on the rest with the same rolling process. Use a pizza cut or knife to cut the dough into strips of about ½ inch width.
Pour the apples and then the caramel apple sauce onto the pie base.
Place each strips on top and leave a ½ inch gap in between each strips.
Seal the sides of the pie with the crust remaining.
Brush the top with an egg wash. Sprinkle with some sugar. (Optional)
Bake it in an oven preheat at 200°C / 390°F for 50-60 minutes (depending how brown you desire it to be). If you realize the top is very brown while the apples are cooking, you may place an aluminum paper to cover the top to prevent it from burning.
You can serve with a scope of vanilla ice cream or whipped cream.