Sorghum Apple Pie

Sorghum Pie Crust Instructions:

1. In a large bowl, whisk together the sorghum dough and pastry flour blend, sugar, and salt.
2. Add the cold butter cubes and quickly cut them into the flour using a pastry cutter, fork or your fingers until the butter pieces are pea-sized. Do not over work the butter.
3. Gradually add ice water, a tablespoon at a time (making sure to avoid adding any ice cubes or pieces), mixing gently with a fork or your hands until the dough just begins to come together.
4. Divide into two discs, wrap each in plastic wrap and chill in the refrigerator for at least 1 hour.

Sorghum Apple Filling Instructions:

1. In a large pan over medium heat, combine the apples, sorghum syrup, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, allspice and salt. Cook for about 15 minutes or until the apples begin to soften slightly.
   
2. Once the apples begin to soften, sprinkle in the sorghum AP flour blend. Stir into the mixture and simmer until it thickens, about 5 minutes.
3. Stir in the butter until melted and the filling is smooth, then remove from heat and let cool.
   

Assembly Instructions:

1. Preheat oven to 425°F.
2. Roll or press out one disc of dough on a lightly floured surface to about ⅛ inch thick, or as thin as you can make it. Fit the crust into a 9-inch pie dish, trimming any overhang.
3. Pour the cooled apple filling into the pie dish.
4. Roll out the second disc of dough and place it over the filling. Trim the edges and crimp to seal.
5. Lightly brush the crust with the whisked egg, just enough to coat in a light event layer. Then cut small vents into the center of the top crust.
6. Bake at 425°F for 20 minutes.
7. Reduce the heat to 375°F and bake for an additional 40 minutes, until the crust is golden brown.
8. Allow the pie to cool for about an hour or more before cutting. Enjoy!