Apple Pie

This is the apple pie I've been making for the past few years. It's a pretty unique way of putting it together and hasn't failed me yet. 

7-8 tart Granny Smith apples

Peel and slice thin.

Toss gently with flour and cinnamon, then pour into pie crust.

Stir the liquid filling--it should be slightly thick.

Pour slowly over your lattice-top crust so that it drips through each opening...it should be completely covered with this syrupy-sauce.

Delish!

Apple Pie

Adapted from “Apple Pie by Grandma Ople” on AllRecipes.com

 

Pie crust for double crust pie (I usually use a Betty Crocker pie crust recipe but am still testing other crust recipes)

½ cup unsalted butter

3 Tbsp. flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

8 Granny Smith apples, peeled, cored, sliced

 

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer, stirring occasionally.

Place the bottom crust in your pie pan. Toss apples with ¼ cup flour and 1 Tbsp cinnamon. Fill pie crust with apples, mounding slightly. Cover with a lattice work of crust. Gently pour the sugar/butter liquid over the crust. Pour slowly so that it does not run off. (I put a cookie sheet under the pie pan)

Bake at 425 for 15 minutes. Reduce the temperature to 350 and continue baking for 35-45 minutes, until apples are soft.