Baked Apple Pie
- 1 double recipe pie crust
- 6 medium apples
- 4 to 5 large apples
- 3 tablespoons butter
- 1/4 cup Florida Crystals® Organic Raw Cane Sugar
- 1/4 cup Florida Crystals® Organic Brown Raw Cane 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 beaten egg mixed with 2 teaspoons water
Prepare pie crust and chill until needed.
Cut a small slice off of the tops of six medium apples and 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 4 to 5 large apples, dice in 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. Stir frequently and cook 5 to 6 minutes. 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.
Roll out the pie crust to approximately 1/4-inch thickness.
For lattice topping: Cut dough into 1/2 x 5-inch strips. Form lattice top; lift and place over the filled apple. Press down on sides of apple, trim carefully with dull knife. Brush on egg wash and sprinkle with sugar.
For solid topping: Cut dough into a circle and drape over the top of the filled apple. Press dough on sides of apple, cut vent hole and brush on egg wash.
Place apples in a 13 x 9-inch pan. Bake 10 to 14 minutes until the dough is lightly golden brown. Remove from oven and cool slightly. Serve warm.