1 bag of apples
2 cans of apple pie filling
2 packages of pastry for double crust pie (9-inch)
1 cup sugar
1 egg
1 jar of appricot jam
Cinnamon to taste
instructions:
1. Slice the apples like you would an onion. Then cut each slice in half, removing the core and any seeds. Place in a pot with water and 1 cup of sugar and boil until apples are transparent in color.
2. Line your 9-inch pie dish with one of the pie crusts. Brush the sides and top with egg whites.
3. Fill the pie with the apple pie filling. I usually use 2 cans so that I can ensure I get enough fruit. Feel free to not use all of the sugary glaze.
4. Cover the pie with the second pie crust and seal the edges. Many design options exist. I usually do a traditional look with my thumb but if you are looking for something more unique, check out Paula Deen's tutorial.
5. Now we are ready for the tough part, making the apple rosettes. Remove the apple slices from your pot of hot water and allow to dry spread out on papertowels. If the apple slices are not dry, they will cause the pie crust dough to become too mushy to use.
6. Take the second package of pie dough and lie flat on a flour sprinkled countertop. Slice the pie crust into 3/4 inch strips. Take one strip and line apples slices across it starting with the smallest slices at one end and continue up to larger slices. Roll the strip starting on the small apple slice side and roll tightly until you reach the end. Take your rosette and place it dough side down on the top of your pie. Repeat this process until the entire pie is covered.
7. Sprinkle entire pie with cinnamon as desired. Bake at the time and temperature as instructed on the pie crust directions. Enjoy!
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