Moms Apple Pie

• Campanile
• 2# Pie dough
• 3 lbs Granny Smith apples (about 6), peeled, in 1"cubes
• 1/3 - 1/2 c sugar
• 1/3 - 1/2 c brown sugar
• 1T cinnamon
• Juice of 1/2 lemon
• 1/2 c creme fraiche
• 2T vanilla extract
• 1/4 c cornstarch
• 2T butter
• 2T milk

1. 1. In a large bowl combine the apple cubes, sugar and brown sugar. Allow to macerate till there are several tablespoons of liquid released.
2. 2. Meanwhile roll pie dough on a floured surface and fit it into a 10" pie pan. Roll a second circle for the top.
3. 3. Drain juices from the apples into a small bowl and whisk in the cinnamon, lemon juice, creme fraiche, vanilla and cornstarch. Add mixture back to apples.
4. 4. Fill pie pan high with the apples and dot with butter. Fit the dough round on top crimping the edges to seal. Pack the dough tightly around the apples and cut vents in the surface. Freeze the pie.
5. 5. Het the oven to 350. Remove the pie from the freezer and brush the surface with milk. Sprinkle all over with sugar. Bake till apples are cooked, at least 1 hour.

campanile, pie, apples, sugar, brown sugar, t, lemon, creme fraiche, t, cornstarch, t, t

Taken from www.epicurious.com/recipes/member/views/moms-apple-pie-52559541 (may not work)