Apple Pie by Grandma Ople
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This cozy, caramel-glazed classic might just be the best apple pie you’ve ever tasted.
Ingredients:
Image credit: All Recipes
Ingredients:
- 8 small Granny Smith apples, or as needed
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar
- ¼ cup water
- 1 (9 inch) double-crust pie pastry, thawed
- Prepare the ingredients. Preheat your oven to 425°F. Peel, core, and thinly slice the apples, then set them aside.
- Make the sauce. Melt butter in a saucepan over medium heat. Stir in flour to create a paste and cook for 1–2 minutes until fragrant. Mix in both sugars and water, then bring to a boil. Reduce heat and let it simmer for 3–5 minutes before removing from heat.
- Prepare the crust. Line a 9-inch pie pan with one pastry sheet, pressing it into the base and up the sides. Roll out the second pastry sheet so it extends about ½ inch beyond the pan’s edge, then cut it into eight 1-inch strips.
- Assemble the pie. Arrange the sliced apples in the crust, forming a slight mound. Place four pastry strips vertically over the apples, spacing them evenly—use longer strips in the middle and shorter ones near the edges.
- Weave the lattice. Fold back the first and third strips, then lay a new strip horizontally over the remaining two. Unfold the first and third strips back into place. Repeat by folding back the second and fourth strips, adding another horizontal strip, and unfolding them back. Continue until all strips are woven. Trim and pinch the edges to seal.
- Add the glaze. Carefully pour the sugar-butter mixture over the lattice, letting it coat the apples. Lightly brush some onto the lattice, avoiding spillage.
- Bake the pie. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 35–45 minutes, until the apples are tender.
- Serve and enjoy!
