Freshly picked Pink Lady apples are at the heart of this delicious dessert. You'll definitely impress your guests with this sweet pie filling and light crispy crust. Wide, 2-inch lattice strips and decorative feathers add a lovely finishing touch.
Add flour, sugar and butter to food processor and pulse until breadcrumb texture. Slowly add ice water until dough develops into smooth ball.
2. Cut in half and wrap each section in plastic wrap and shape into ovals. Refrigerate for 30 minutes.For blind baking. roll half dough on lightly floured surface.
3. Place in pie pan, cover in foil and add baking weights (or rice). Bake in 370 degree oven for 15 minutes. Remove from oven, remove foil and weights and allow to cool.
4. Prepare filling by thoroughly mixing chopped apples, brown sugar, cinnamon, lemon corn starch and salt and place in pie dish.
5. Roll remaining dough on lightly-floured surface. Cut dough into 2-inch strips and weave top pie crust.
6, Beat one egg and brush over raw pie crust. Sprinkle with granulated or Demerara sugar.
7. Bake in 350 degree oven for 40 minutes or until golden brown.
8. Serve with vanilla bean ice cream or dollop of whipped cream