Rustic Apple Pie

1 Pie Crust, prepared in a Pie Dish (unbaked)  

6 Gala Apples

12 TBSP Butter

2 TBSP Flour

3/4 Cup Sugar in the Raw

1/4 Cup Brown Sugar

1/4 tsp. Vanilla

1/4 Cup Water

1 tsp. Cinnamon

1 TBSP Lemon Juice

Prepare the pie crust. Save the extra dough to create a Lattice Crust. (Criss Cross)

Preheat oven to 425 degrees Fahrenheit. 

Core the Apples, Slice and place in a bowl with Lemon juice.

In a medium saucepan, Melt the Butter. Add the flour to make a roux. Add Sugars, Vanilla, and Water bring to a boil. Lower the heat and simmer for 5 minutes. Remove from heat and gently stir in the Cinnamon. Fill the Pie Crust with Apples and pour 3/4 of the Sugar mixture over them. Cover the pie with the Lattice and Brush the top with the rest of the Sugar mixture. Bake for 40 minutes or until the apples are tender. To prevent the crust from burning, add tin foil to the edges of the crust as needed during the baking process. 

Remove the pie from oven and place on a cooling rack for at least 1 hour. Serve with French Vanilla ice cream.