Ingredients
1 recipe pastry 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 packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Directions
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.
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.
Here Some reviews about this recipe:
A++ Decadently Delicious! Ive tried many recipes from this site, all of them pleasing. But this is the first time I've ever been so inspired by one to write a review! You wont find a better recipe for apple pie.
I read every review for people's advice before starting, and did make a few adjustments to the original. Some 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! Three cheers for Grandma Opal and family.
you've probably read many reviews as to how delicious this pie is (and it really is!). What you've also read is the submitter forgot to list the cinnamon in the recipe or how you should forgo the lattice crust and a few other suggestions. Let me strongly suggest that you try this recipe unaltered at least once. The point is that this is a small twist on traditional apple pie, so no cinnamon (or nutmeg or cloves or raisins etc.). The lattice crust is essential because it lets you pour the caramel mixture over the top and it drains into the fresh apples underneath while leaving a thin coat on the lattice crust. It really isn't hard to do...there's even a short video of a teenager making a lattice crust pie for a dinner in honor of his mom's visiting friend. Check it out if you need some pointers. I also saw comments suggesting to use 6 apples instead of 8. Another suggestion I saw several times said to just put the pie in at 350 degrees for 1 hour and it's fine. I would say if you are using an 8" pie dish, sure, reduce it down to 6 apples but for a 9" dish, 8 apples was just right (I could have probably squeezed in one more). I would also strongly suggest following the baking instructions because the higher temperature helps set the bottom of the crust. With fresh fruit pies, there is a chance the crust will not fully bake in the center as the fruit releases liquid. The high temperatures "temper" the crust during the first 15 minutes of baking. Finally,
Source: allrecipes.com
