I seriously love pie. When I was dating DH, every pie I would make was a disaster: soggy crusts, runny fillings, collapsed meringue, etc. I worked at it, read a lot of tips online and I think I've overcome the unfortunate reputation I had made for myself. This apple pie is easy as....ummm, you know. The recipe has been sitting in my allrecipes.com recipes box for years and with over 4000 reviews, I figured it was a home run.
The recipe uses an unconventional (at least, to me) method of piling the raw apples in the bottom crust, placing a lattice crust on top, and then pouring a cooked butter/sugar mixture over the top. It was very sweet, but the Granny Smith apples I used gave it the right balance of sweet and tart. I'll confess, I'm too lazy to make pie crust myself these days, so I use the roll out ones from the refrigerator section. I do, however, use a zig zag pastry wheel when I cut the lattice pieces to give it a little flair. To be sure the bottom crust gets cooked all the way, I baked this on the lowest rack of my oven. I also put a sheet pan under it to catch any drippings. Enjoy!
Apple Pie by Grandma Ople
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
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.