After eyeing this Pantone-inspired pie pan at Anthropology for the past few months, I finally lucked out and found it on sale last weekend. I couldn't wait to get home and bake my favorite apple pie, then slice into it and see all the pretty colors appear in the void that was once apple pie. Granted this pie is delicious even without my new pie pan, but I'm certain the pan played an intricate role in our devouring the entire thing in only 8 hours!
- 2 cups apple cider
- 1/3 cup sugar
- 3 Tbl cornstarch
- 2 Tbl fresh lemon juice
- 2 tsp vanilla extract
- 1 1/4 tsp pumpkin pie spice
- 3 pounds cooking apples ( peeled, quartered, and cut cross-wise)
- Store-bought Pillsbury pie crust
- 1 large egg, beaten
- 1 Tbl sugar
Bring cider to a boil until reduced to 1/2 cup (approx. 20 min). Let cool completely. Combine cider, sugar, cornstarch, lemon juice, vanilla, and spices. Stir apples into cider mixture.
Preheat oven to 4500. Spoon mixture into prepared crust. Place top crust over the mixture, fold edges under and flute. Cut 6 one-inch slits into the top. Brush with egg and sprinkle with 1 Tbl sugar. Place pie on a baking sheet and bake at 4500 for 15 minutes. Reduce heat to 3500 and bake for an additional 45 minutes. Remove from oven an place on wire rack to cool before slicing. (Serves 10).