Prep 30 mins
Cook 1 hr
Sliced apples under a lattice crust get bathed with a sweet buttery sauce before baking.
- 1 pastry dough, for a 9 inch double crust pie
- 1⁄2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1⁄4 cup water
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar
- 8 Granny Smith apples, peeled, cored and sliced
- 1. Preheat oven to 350*F. 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.
- 2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- 3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350*F. Continue baking for 35 to 45 minutes, until apples are soft.
- My Notes: Over the years I have make a few adjustments to the original. Some one mentioned granny smith apples were too tart. Stick with the recipe on that one. I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omiting a tablespoon of that 1/4 cup of water). Next, definately mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9" glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesnt brown too fast). And last but not least, I did the lattice top crust, and it turned out picture perfect, but im convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly. In all, this recipe is amazing. I will make this for anyone I am trying to impress! A suggestions here -- prepared the lattice ahead of time and kept it in the fridge til ready -- mixed a tsp of cinnamon to the butter and sugar mixture -- brushed egg whites on bottom crust to keep from getting soggy -- poured 2/3 of mixture over the apples first, then the rest over the top of the crust -- baked at 350*F. for the whole time to avoid burnt topping -- put baking tray in bottom of the over to catch the drips. 1. I baked the pie at 350*F. for the entire time to minimize scorching. 2. I added 2 tablespoons flour and 1 tablespoon cornstarch to the syrup mixture. I also eliminated the water from the syrup mixture which made the pie very thick and gel-like. I also added cinnamon, cloves, allspice, and nutmeg to the syrup. 3. I mixed half of the syrup with the apples themselves before putting in the pie crust. 4. The syrup crystalizes very easily, so I made half of the syrup to mix in with the apples. Then I was able to take my time making my lattice crust and garnishes. Then, I mixed up the rest of the syrup and brushed it on the top of the pie. 5. About 10 minutes before the pie was done (about 50 minutes had elapsed), I brushed the pie with a little milk and sprinkled the top with sugar and cinnamon. 6. After making it again, I served it warm. NOT A GOOD IDEA! It was very runny. The first time allowed it to sit overnight and warmed it slightly in the microwave before serving. I AM SO HAPPY I DID THIS RECIPE. I even entered it in a local pie-making contest and out of 147 entries, I recieved the grand prize and $100.oo! So this is truly my award-winning pie! "'It is about the apple you use to make the recipe to work out"".The spice add more flavor to your tast you like. I hope this clarify any thing about apple !
Rating is for the way the recipe was written up, because the pie was delicious and it looked fantastic. Between the original ingredients list and the tips in Step 4, it was very confusing. Fortunately I had all necessary ingredients on hand because I rely on the Food.com Shopping List. I used 2 tablespoons flour, 1 Tbsp. cornstarch, the sugars, 1 tsp. cinnamon, 1 dash freshly grated nutmeg, 1 pinch ground allspice, 1 pinch ground cloves and 1 Tbsp. vanilla. I beat 1 egg white to glaze the bottom crust and baked that 2 minutes before loading filling. My 8 Granny Smith apples weighed 4.32 lbs, and seemed 2 stories high stacked in the pie plate, although by serving time they settled into a plump mound above the top of the pie plate. (Eight medium Granny Smith apples would weight 3 lbs according the the USDA nutrient database.) My lattice top crust perched atop the apple pile, and I could not crimp edges. I gave up on brushing milk on the top crust. The lattice design was lost by the time the pie emerged from the oven. My guests LOVED the sauce on the top crust. Although the pie had cooled completely prior to serving, the sauce did not congeal, but stayed a (delicious) gooey liquid. Although I baked the pie for more than the maximum time, my guests said the apples were slightly undercooked. My guests said there was no need to sprinkle cinnamon sugar on the crust. I liked that this apple pie was definitely an APPLE PIE in which the apples dominated the sauce. I used a Wegman's double-pie crust, and was very pleased with it; my guests suggested making a focaccia with the crust topped by the sauce. I am not used to baking, but I will make this pie again, as our group can't get enough apple pie. As for the recipe and its many tips, I recommend creating a separate recipe for "Apple Pie GRPA #2" and for "Apple Pie GRPA #3". Please let me know if you make modifications to the recipe that would enable me to revise my review. Made for Please Review My Recipe tag game.