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Ilmoita käännösongelmasta
6 tablespoons unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup water
1/4 teaspoon cinnamon
1 pinch salt
5 apples - peeled, cored and sliced
1 pastry for double-crust pie
Directions:
Preheat oven to 425 degrees F (220 degrees C).
Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.