I entered this pie in the Oklahoma State Fair's Pillsbury Refrigerated Pie Crust contest. It didn't win but I can say that I have one of the top 25 pies in the state! The apples that I used came from my grandpa's apple tree. This year was our best crop to date! I probably made 3 apple pies.
½ cup unsalted butter
3 Tablespoons all-purpose flour
¼ cup orange juice (can be substituted with apple juice)
½ cup granulated sugar
½ cup light brown sugar, packed
1 teaspoon cinnamon
¼ teaspoon pumpkin pie spice
7 small gala apples peeled, cored, and sliced thin
1 Pillsbury Refrigerated Pie Crust
1 9-inch pie crust in pan
Preheat oven to 425°F.
Cut and slice the apples and cover them in lemon juice so that they won’t brown. Toss them around with the lemon juice in a bowl and cover evenly.
Melt butter in large saucepan.
Stir in flour to make a paste. Add orange juice, white sugar and brown sugar. Bring to a boil.
Reduce temperature and let simmer for about 2 minutes or so.
Add vanilla, cinnamon and pumpkin pie spice to the mixture.
Drain the apples into a colander so that the liquid will go into another bowl. The left over liquid can be used for another pie or dessert.
Place the apples in the pie crust. Put parchment paper or a pan liner on the cookie sheet if the pie bubbles over in the oven.
You can cover the pie with a lattice cut with either a knife or a pastry cutter, or the whole crust with slits for ventilation. Brush on eggs whites and sprinkle on sparkling or granulated sugar.
Bake for 30 minutes with a greased pie shield or aluminum foil around the edges of the pie. Then remove the pie shield and bake for another 15 minutes.