PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
SERVINGS: Original recipe yield: 1 - 9 inch pie
INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie (Kiy Note: I have a 10-inch pie dish, so that's what I used)
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup water
8 Granny Smith apples - peeled, cored and sliced (Kiy Note: It seemed like a lot, so I only ended up using 5 apples but they baked down so next time I will try to add at least one more, if not two.)
DIRECTIONS:
1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
Kiy Note: This has got to be, hands down, the *best* apple pie I've ever made. I have never made a pie that calls for pouring the sauce over the crust, but wow, what a difference! It was easier than I thought it would be, and while my lattice top wasn't picture perfect, it was my first ever attempt and I didn't think it turned out too shabby. I took a picture but it's still on the camera card. As soon as I get it off I will add it here.
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