Outrageous Apple Pie

If you don't have a pie bird, I'm sorry. You should buy one.  Until then, you can cut more slits in the top crust and bake over a baking sheet to catch the bubble over.

Ingredients

• • 1 recipe pastry for a 9 inch double crust pie
• • 1/2 cup unsalted butter
• • 3 tablespoons all-purpose flour
• • 1/4 cup water
• • 1/2 cup white sugar
• • 1/2 cup packed brown sugar
• • 1 teaspoon ground cinnamon
• • 1/4 teaspoon ground nutmeg
• • 2 1/2 pounds Granny Smith apples - peeled, cored and sliced
• • 2 tbsp lemon juice
• Egg wash:
• 1 egg, 1 tbsp water, beaten together
• 
  
• Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Put the pie bird in the middle. Fill with apples, mounded slightly. Gently pour the sugar and butter liquid over the apples. Pour slowly so that it does not run off. Top with the crust (cut an x in the top of the top crust before putting it on the pie so the pie bird doesn't tear it) and brush the crust with an egg wash.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
4. Cool completely before serving (allow the pectin in the pie to set, or otherwise it will run all over the place when you cut it).