Apple Pie

There's always one., originally uploaded by *April*.

I can't explain why (sacred geometry? fibonacci sequence?) but apple pie just tastes better when the slices are spiraled inside.

INGREDIENTS:

1 recipe pastry for a 9 inch double crust pie (You can cheat and use premade if you're in a hurry)
1/2 cup unsalted butter (do NOT use margarine. Only butter)
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
1 tsp. vanilla
1 tsp. cinnamon
8 medium apples - peeled, cored and sliced

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DIRECTIONS:

Preheat oven to 425 degrees F.

Melt butter over low/medium heat in a heavy sauce pan. Slowly stir in flour to form a roux. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Add vanilla and cinnamon, stir. Do NOT simmer longer than this or you will start making caramel-y type sauce and while the pie will still taste good, it will not be "pretty."

Meanwhile, place the bottom crust in your pan. Fill with apples, in a swirled pattern - mounded slightly. Cover with a lattice work crust. I use a cookie cutter and cut out the crust and gently overlap the shapes. Gently pour the sugar and butter liquid over the top crust. Pour VERY slowly so that it does not run off.

Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Excellent paired with butter pecan ice cream and a splash of amaretto.