Directions: |
Directions:Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside. (Can sprinkle apples with a little lemon juice to keep from turning brown).
Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
Place sliced apples into the bottom crust, forming a slight mound. (Dobby's Note: I add several shakes of apple pie spice and a shake of cinnamon). Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
Make a lattice crust: Fold back the first and third strips. Lay one of the remaining strips horizontally across the pie, then unfold the first and third strips over it.
Fold back the second and fourth vertical strips. Lay another strip horizontally across the pie, then unfold the second and fourth strips over it. Continue alternating and weaving in the remaining strips to form a lattice. Trim excess pastry as needed, then pinch the edges to seal.
Slowly pour the sugar-butter mixture over the lattice, allowing it to seep through to the apples. Brush some over the pastry, taking care not to let the mixture run over the sides. Be sure to put pie on a cookie sheet to bake.
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown, the filling is bubbling through the lattice, and the apples are tender, 35 to 45 minutes. Loosely cover the crust edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool before slicing.
Serve and enjoy!
Cook’s Note
This pie is delicious served warm with whipped cream, ice cream, or more caramel sauce. I personally love it alongside a slice of Cheddar cheese.
For cleaner slices, let the pie cool for about 2 hours so the filling can set. Reheat before serving if you prefer it warm.
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Personal
Notes: |
Personal
Notes: This prize-winning apple pie recipe belonged to my grandmother, and I have never seen another one quite like it! It’s filled with tart Granny Smith apples beneath a lattice crust, with a buttery brown sugar sauce poured over the top for a glossy, caramelized finish. It makes the perfect dessert for family dinners or the holidays. Over 13,000 people have given this pie a 5-star rating!
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This recipe for Grandma Ople's Apple Pie is from