This was sliced once it was fully cooled. Maybe even the next day. I can't remember. But look at how cleanly the crust and apples cut. They stand on their own. Apples are not falling all over the place and making an awful mess in your pie plate.
The crust is my mom's (Grandma Shirley's) No Fail Pie Crust. The remaining recipe is from The Perfect Recipe by Pam Anderson.
Blue Ribbon Apple Pie
Compliments of JennaDish
from The Perfect Recipe by Pamela Anderson (Executive Editor of Cook's Illustrated)
4 tablespoons (1/2 stick) unsalted butter
3 1/2 pounds apples that hold their shape, peeled, quartered, cored, sliced to 1/4" thick
(Golden Delicious, Granny Smith, Jonagold, Rome Beauty or Braeburn)
1/2 pound McIntosh or other apples that soften/thicken pie, peeled, quartered, cored, sliced 1/4" thick
3/4 cup sugar
3/4 teaspoon ground cinnamon
2 tablespoons cognac, brandy or applejack (you can't taste it in the pie)
1 teaspoon vanilla extract
1 egg white
1 tablespoon sugar
If making fresh pie dough, make that first and refrigerate.
Heat butter in a large 12 " skillet over medium-high heat. Add apples slices, sugar and cinnamon, and when they start to sizzle and steam, reduce heat to low. Cover pan and simmer until apples soften and release heir juices, about 8 minutes. Uncover, increase heat to medium-high and cook, stirring frequently, until softer apples start to fall apart and juices thicken to thin syrup consistency, about 5 minutes longer. Transfer apples to a jelly roll pan; refrigerate or set in a cool place until apples cool to room temperature Stire in cognac and vanilla extract.
Adjust oven rack to lowest position and preheat oven to 400o F. Remove larger dough disk from refrigerator. (Let stand to soften slightly if refrigerated for longer than 30 minutes.) Roll disk out on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer and fit dough into a 9-inch ovenproof glass pie pan, leaving any overhanging dough in place. Turn cooled apples into pie shell.
Roll smaller dough disk out on a lightly floured surface into a 10-inch circle. Lay it over fruit. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough or press with fork tines to seal. Cut 4 vents at right angles on top of dough to allow steam to escape. Brush pie top with egg white and sprinkle with sugar. Freeze pie for 15 minutes.
Place pie on a baking sheet and bake until top crust is golden, about 15 minutes. Reduce oven temperature to 350o F and continue baking until curst is golden brown and juices bubble, 30 to 35 minutes. Transfer to a wire rack; cool slightly. Serve warm.