Apple pie

Pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith (or Braeburn, or both) apples, peeled, cored, and sliced
Pinch cinnamon
Pinch nutmeg
Vanilla extract

Preheat oven to 425°. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, cinnamon, nutmeg, and vanilla, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350°. Continue baking for 35 to 45 minutes, until apples are soft.

Put a sheet of aluminum foil below the pie to catch drips.
Brush the bottom crust with egg white to keep it crispy (this may or may not actually work...)
If you don't let this cool completely, you'll regret it. The "sauce" needs to set.

Recipe from Allrecipes.