Apple Pie

pie crust dough
4.2 - 4.5 lbs Golden Delicious or Braeburn apples (10-11 medium)*
3 quarts boiling water
150 g sugar
21 g or 3 T cornstarch
1 t cinnamon
1/4 t salt

Make a full batch of pie crust dough.
Peel, core, and cut apples into 1/4 inch thick slices.

Optional:
    Place apples in a bowl and pour boiling water over top.
    Cover and let rest for 10 mins.
    Strain well in colander and transfer back to bowl.
Whisk together sugar, cornstarch, cinnamon, and salt.
Coat apples evenly.
Let rest at least 2 hours (while pie dough rests).
Strain liquid and reduce on stove until thick and syrupy.
Blind bake single crust as directed.
Combine cooled reduction with apples.
Shape and bake double crust as directed.
Bake at 425 for 10 mins.

Reduce heat to 400 for 15 mins.
Reduce heat to 375 and bake an additional 25 mins.

Check that internal temp has reached 175 before removing.
Cool at least 4 hours before serving.

seriouseats

Note:  Cheater's Mince

No white sugar

2 large lemons

1 5.3 oz package candied orange peel (Trader Joe's)

1/4 C golden raisins, chopped

1/4 C tart cherries, chopped

1/4 C candied ginger, chopped

1/4 C figs, chopped

35 g brown sugar

1 T butter

1/2 t pumpkin pie spice

1/16 t salt

1/4 C brandy

1/4 C water

1 T extra brandy

Wash and thinly peel lemons.

Save juice for something else and finely chop peel.

Place lemons, orange, raisins, cherries, ginger, and figs into saucepan.

Add brown sugar, butter, spice, salt, 1/4 C brandy, and 1/4 C water.

Cook on medium high 5-10 mins.

Add extra brandy and stir 1 min.

Remove from heat and store in refrigerator.

Yields about 1 1/2 C - perfect for an apple mince pie.

LTK