8 Smitten apples, peeled, cored, and thinly sliced

½ cup unsalted butter

3 tablespoons all-purpose flour

½ cup white sugar (or less)

½ cup packed brown sugar (or less)

1 teaspoon cinnamon

1 teaspoon vanilla

3 tablespoons water

1 double-crust pie pastry (9 inches), thawed

Preheat oven to 350°F. Melt butter in a saucepan. Stir in flour to form a paste, and cook for about 1 to 2 minutes. Add water, sugars, cinnamon, and vanilla; bring to a boil. Reduce heat to low and simmer for 3 to 5 minutes. Remove from heat.

Press one pastry into the bottom and sides of a 9-inch pan; fill with apples. Cover with a 1-inch strip lattice-style crust. Carefully pour the sugar mixture over the top, making sure it seeps into the apples.

Bake at 350°F until apples are soft, 50 to 60 minutes.

*Brush egg white on the bottom crust to prevent getting soggy.