My Go-To Apple Pie Recipe
My family just loves pie. And one of their hands-down favorite is this…
And I can’t help but be equally in love with this really delicious apple pie. It’s like suddenly finding Guitar Center, acoustic foam, if you are a guitar enthusiast. Seriously, I’ve tried countless apple pie recipes but I always come back to this recipe.
Grandma’s Apple Pie:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar ( I prefer to use all brown sugar, it just tastes so much better!)
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples – peeled, cored and sliced
*1tsp cinnamon (I add this though its not listed on the original recipe)
- 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 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 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
** My own modification. I usually pre-cook the apples with a bit of the paste/sauce. Why? I noticed, when I make the pie with uncooked apples it tends to have too much liquid and can be messy so I cook the apples ahead on a pan, with about 1/3 of the sauce and simmer till its half cooked. This is also one way to ensure that the sauce evenly coats the apples.
**This is a bit different from other pie recipes in a way that you pour the paste/sauce all over the crust and it creates a bit of an additional crunch and taste to the crust. I think this is what makes this really special.
Found this recipe via All Recipes.