What celebrates fall more than the smell of apple pie baking?
Since the most prevelant fruit provided by my organic farm delivery service last week was apples, I was inspired to embrace it and bake an apple pie. I’ve made many an apple pie, and my favorite has always tended to be an apple crumb pie recipe that I started making in high school. However, I came across this recipe online this week and it was so different and interesting that I had to give it a try.
I found this “Apple Pie by Grandma Ople” on Allrecipes.com. Needless to say, Grandma Ople is not my grandmother, but I’m very glad to have access to her recipe. This pie is delicious. Thank you Ms. Ople!
The recipe is interesting because instead of mixing the sugars up with the apples before pouring it into the pie crust, you pile the apples in the crust before adding sugar and then make a carmely sugar syrup to pour all over the top of the pie, including the crust. This method gives the sugar a richer taste and also crisps up the top of the pie crust in a really wonderful way.
I think this is my main go-to apple pie recipe now. Next time, I might shake it up with a little cinnimon added, or a dash of vanilla, but this is a pretty perfect basic pie. I stuck strictly with the recipe with one exception. I only used 6 apples and they were gala. I don’t see how you could fit 8 apples in that pie crust! Mine were a structural, overflowing marvel as was. And I used a frozen pie crust because it is easy and it turned out delicious.
Apple Pie by Grandma Ople
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
1. 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. It will become a beautiful caramel color while you work on the next step.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly.
Cover with a lattice work crust.
Place on a cookie sheet that is covered in foil for easier cleanup. 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 F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Enjoy with a scoop of vanilla ice cream on top. You’re going to love this.
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