8 small Cortland or other baking apples, peeled and thinly sliced ½ cup unsalted butter 3 tablespoons all-purpose flour ½ cup white sugar ½ cup packed brown sugar ¼ cup Hoot N’ Holler Vinegar 1 (9 inch) double-crust pie pastry, thawed
Preheat oven to 425 F.
Melt butter in a pan and add flour to form a paste, cooking for about 1-2 minutes.
Add both sugars and vinegar and bring to a boil.
Reduce the heat and simmer for 3-5 minutes.
Place pie crust in a pie pan and fill with sliced apples.
Top with latticed remaining pie crust.
Slowly pour the sugar-butter mixture over the crust, making sure it seeps over the apples.
Bake in the preheated over for 15 minutes, then reduce the temperature to 350 F and continue baking for about 35-45 minutes.
