Baked Apple Pie
- 1 double recipe pie crust
- 6 medium apples
- 4 to 5 large apples
- 3 tablespoons butter
- 1/4 cup C&H® Granulated Sugar plus additional for sprinkling
- 1/4 cup C&H® Golden Brown Sugar
- 1/2 teaspoon lemon juice
- 1 teaspoon cinnamon
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
- 1/4 cup walnuts, roughly chopped
- 1/4 cup raisins
- 2 teaspoons rum
- 1 egg, beaten and mixed with 2 teaspoons water
Prepare pie crust according to instructions and chill until needed.
Cut a small slice off of the tops of the 6 medium apples; remove the stem area. Using a melon baller, hollow out the apple, removing the core and some of the apple, leaving approximately a 3/4-inch wall.
Peel and core the 4 to 5 large apples, dice into medium to small cubes; set aside.
In a large skillet, melt butter on medium heat. Add sugars, lemon juice and cinnamon. Stir in cubed apples. Cook 5 to 6 minutes, stirring frequently. Add in cornstarch/water mixture; stir well.
Turn off heat and stir in walnuts, raisins and rum. Fill hollowed out apples with mixture. Set aside to cool.
Preheat oven to 400°F. Prepare a 13x9-inch baking pan.
Roll out the pie crust to approximately 1/4 inch thickness.
For lattice topping, cut dough into 1/2x5-inch strips. Form lattice top; lift and place over the filled apple. Press dough down on sides of apple; trim carefully with dull knife. Brush on egg wash and sprinkle with additional granulated sugar.
For solid topping, cut dough into a circle and drape over the top of the filled apple. Press dough down on sides of apple; cut vent hole, brush on egg wash and sprinkle with additional granulated sugar.
For leaf topping, cut small leaves out of dough; lay on top of the filled apple, covering the top; leave a small vent hole. Brush with egg wash and sprinkle with additional granulated sugar. Place apples in prepared pan.
Bake for 10 to 14 minutes until the dough is lightly golden brown. Remove from oven and cool slightly. Serve warm.