We continue our countdown to Thanksgiving with another one of our favorite pie recipes courtesy of Allrecipes. If you like apple pie, then this one is a MUST. The key to this recipe is making the liquid ahead of time and pouring over the apples prior to cooking. Opposed to letting the pie get hot enough in the oven that the liquid forms on its own. Making and pouring the liquid on prior to cooking softens the apples perfectly.
Apple Pie by Grandma Ople
1 recipe pastry for a 9 inch double crust pie
½ cup UNSALTED butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced. My personal preference is Honeycrisp or Pink Lady
This article in Bon Appetit talks about the best apples to use for baking. Granny Smith not included in their list.
Preheat oven to 425 degrees F (220 degrees C). 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.
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.
NOTE – I do NOT make a lattice pie crust. I just pour the hot liquid over my apples evenly and cover with a regular pie crust.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Check out our favorite chocolate pie recipe from last week here!