• 8 T unsalted butter
• 3 T flour
• 1/4 c water
• 1 c sugar
• 6-7 Granny Smith Apples, peeled and cored (thinly sliced)
• 1 1/2 t cinnamon
• 2 refrigerated pie crusts
• 1 egg

Preheat oven to 425F.

In a medium saucepan, melt butter over medium heat. Whisk in flour, then simmer for 1 minute, whisking constantly. Whisk in water and sugar. Bring to a boil, then reduce heat and continue simmering 3 minutes, whisking frequently. Remove from heat.

Thinly slice the apples and place them in a large bowl. Sprinkle the top with the cinnamon and toss to combine. Pour the sauce over the apples and stir to coat.

Place one pie crust in a 9″ pie plate. Add apple mixture, mounding slightly in the center. Unroll second crust and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. In a small bowl, beat together egg and 1 tablespoon of water and brush the top of the pie crust lattice with the egg mixture.

Bake at 425F for 15 minutes. Reduce the heat to 350F and continue baking another 45 minutes or until apples are soft and filling is bubbling. Rest at room temperature for 1 hour before serving.