Prep 30 mins
Cook 1 hr
This is a recipe for apple pie that I got from allrecipes.com and it is THE BEST apple pie I have ever had. It is different that ordinary apple pie, the fresh apples are placed in the crust, covered in a lattice top and smothered in a decadent sauce. Whoever Grandma Ople is, I would really like to thank her for she sure knows how to make a mean apple pie!For my crust, I use a recipe for pie crust that includes vinegar and is found on this site.
- 1 (9 inch) double crust pie crusts
- 1⁄2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1⁄2 cup white sugar
- 1⁄2 cup packed brown sugar
- 1⁄4 cup water
- 8 granny smith apples, peeled, cored and sliced
- 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.
- 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.
- Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C), and continue baking for 35-45 minutes.
- Note: you might want to set a baking sheet under the pie to catch any drips.
This is an awesome apple pie. The best! I am a novice, but I don't have to look for another recipe EVER! It has been a huge hit the two times I have made it. I will become known for my apple pie now that I've found this recipe....(-: I poured some of the sauce into the bowl I had the apples in, mixed them up, and then put the apple into the crust. You can also leave some sauce after you pour it into the lattice spaces, reduce it even more, and then add it on top of the pie once it is nice and thick. It ends up like a caramelizing on top like a soft candy after it's done cooking. I also brushed egg white on the crust before putting the apples in like some of the others here suggested. A cookie pan on the rack under the pies is a great idea to catch any drippings. I am about to take 2 of these to my family dinner and I know they will be a big hit.
BirdyBaker, this was the best apple pie I have ever eaten. It beats Mrs. Smith, Grand Traverse Pie Company, Baker's Square and all others by a mile! I bought Pillsbury crusts and substituted 2 gala apples (6 granny smith and 2 gala). The galas added dimension, and I thought they tasted even better than the granny smiths in this pie. Like others, I added 1 Tbsp of cinnamon to my sauce. I did not add anything to my apples. The mound they made was enormous. I'm glad I did a lattice top to cover it all! I sliced my crust into strips using a pizza cutter (just a tip to make it easy). It was easy to pour the hot sauce by using a Pyrex measuring cup with a spout. You really do have to go very slow and concentrate on getting the sauce in the gaps of the lattice. Even then, I had some spill overs. It helps to do the pouring over a cutting board so you can simply scrape up the drips and add them back in (use a spoon - this sauce will burn your fingers). Definitely use a cookie sheet under the pie plate. You will likely have spillage. Mine had 3 or 4 spill over areas, but that just made a nice crispy snack when I flaked it off the sides of the plate. Yum. I put a foil tent over the top at the same time that I turned the oven temperature down to 350 degrees. I got a golden brown, incredibly gorgeous crust as a result. No burning here. This pie also held up very well. It was not too runny, the bottom crust did not get too soggy, and the flavors melded more beautifully with time and refrigeration. I highly recommend this with butter pecan ice cream. I love it and cannot wait to make this again!
I found this recipe at the same site, and have made it often. Don't forget to add 1 tbsp. cinnamon and 1 tbsp. brown sugar to the apples if you want it to taste like traditional apple pie.