To eliminate the Apple Pie gap, I like to briefly pre-cook the apples on the stove top. Combine 1/3 cup flour, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt for the filling. Peel, core, and thickly slice 3 pounds of apples, cutting each apple into 12 wedges. Heat 3 tablespoons of butter in a dutch oven over high heat until sizzling and fragrant. Add the apples and toss to coat with butter. Reduce heat to medium high and cook for exactly 7 minutes, stirring often. Add flour and sugar mixture and cook for about 2 minutes until the juices star to thicken. Spread apples on baking sheet and cool. Prepare the crust, fill with the cooled apples, dot with 1/2 tablespoon butter, cover with top crust, cut vent holes, and bake at 425 for 40-50 minutes until golden brown and filling is bubbling.

• Reply