I found this recipe on Allrecipes.com quite a few years ago. It has been the ONLY Apple Pie recipe that I have made from that point on, and I’ll never try any other recipe. It’s that good.
Someone once told me that it was too much trouble to make the lattice top, and suggested that I just use a plain top with slits. Part of the deliciousness of this recipe is that you pour the filling on top, and it seeps through the lattice to the inside of the pie. When it bakes, the filling carmelizes on the top of the crust and makes it crunchy.
The only change I’ve made to the original recipe is that I add 1 tsp. of cinnamon when I make the filling. The original recipe didn’t call for it.
Apple Pie by Grandma Ople
1 recipe pastry for a 9-inch double pie crust
1/2 cup butter
3 TBS. all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp. cinnamon
8 Granny Smith Apples, peeled, cored and sliced
1.) Preheat oven to 425 degrees. Melt the butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar, cinnamon and bring to a boil. Reduce temperature and let simmer.
2.) Place the bottom crust in the pie 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.
3.) Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35-40 minutes, until apples are soft.
*Place the pie on a baking sheet before pouring sugar mixture on top. Keep pie on baking sheet while baking, because it does have a tendency to boil over.
*You will think that the sugar/butter mixture is not going to seep down enough, or that it won’t be enough to mix with the apples. Trust me. It’s always enough.
*I like >>>this pie crust.<<< I use freshly ground wheat. I don’t get as many pie crusts out of the recipe as she does. These pie crusts freeze well if you make them into a ball and enclose in plastic wrap or a ziplock!
*Best eaten fresh out of the oven or within a day or two. After that, the crust loses it’s crunch.