Too Pretty To Eat

…but we will. Crazy week – but I managed to bake a pie and a cake and juggle the 347 things on my to do list. Make that 348 – I need to pick up some ice cream to go with the pie. 

• pie crust
• 2 pounds apples
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon kosher salt
• juice of half a lemon
• 2 tablespoons butter
• 2 tablespoons apricot preserves

1. Directions for a pie crust here.
2. Preheat oven to 425º
3. Peel the apples, quarter and cut out core. Cut apples into 1/8″ slices and place in a large bowl. Toss with sugars, cinnamon, nutmeg, salt, and lemon juice. Let sit for 45 minutes.
4. Drain apples, reserving the liquid. Simmer liquid with butter over low heat, until it thickens.
5. Overlap apple slices starting from the outside of pie dish, spiraling towards the center – make sure you pack them tightly.
6. Pour half of the liquid over the apples, cover pie with foil, make steam vents with a knife and place on a baking sheet in oven for 30 or 40 minutes.
7. Add apricot preserves to remaining apple liquid and stir over low heat until dissolved.
8. Take pie from oven, remove the foil and brush with apricot preserve mixture, and bake for another 15 minutes until golden brown.