1 pie crust
6 small, firm, red-skinned apples
Caramel sauce (recipe coming soon!)
Preheat your oven to 350F (180C).
The prep for this pie is the most time consuming and patience-testing. Unless you have a slick little device to slice your apples whisper-thin for you, you're going to want to get a sharp knife, put on some comfortable shoes, and get to work.
First of all, make your pie crust. While I normally default to my fool-proof/80-proof recipe
, this time I went with an egg crust
. I wanted something slightly sturdier for this pie, since I was only using a bottom crust. Also, I like to mix it up once in a while!
Next it's time to prep your apples. Wash your apples well. Don't peel them - the red edge is part of what makes this pie so gorgeous. Slice your apples in half, and use a melon baller (or paring knife) to remove the cores. Slice your apples very finely.
Keep the apple slices in bowl of ice water with a generous splash of lemon juice. This keeps them from turning brown early, but really doesn't matter too much in the end, as you're going to brown them intentionally anyway!