Really a caramel apple pie, this famous apple pie from Allrecipes is really as good as everyone says it is!
I made some personal preference changes and altered the technique quite a bit to make it EASIER AND FOOLPROOF!
I mix most of the syrup with the apples before putting it into the pie, then brush my kept-warm, reserved syrup over the rest over the top crust. This prevents the syrup from ever hardening and the top of the pie comes out prettier.
I still work fast doing this, but it is not as crucial because I reserve some syrup and keep it warm for brushing on top of the pie.
This pie firms up and actually tastes better the next day.
Grandma Ople’s Apple Pie-My Way
Really a caramel apple pie, this famous pie from ALLRECIPES is to die for! I just changed it a bit by reserving some syrup and keeping it warm to brush on top of the pie. I find this helps to prevent the syrup from hardening too quickly while you are brushing it on top.
- 9-inch Pie Plate
- Pie Shield
- 2 rolls refrigerated pie crust
- 8 cups apples Granny Smith, peeled and sliced
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1/2 cup butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar
- Preheat the oven to 425º.
- Put the bottom pie crust into a 9-inch pie pan.
- Roll out the top crust and cut wide lattice strips. You need to have them ready to put onto the filling quickly.
- Put the sliced apples into a big bowl, sprinkle them with cinnamon. Using a spatula stir the apples so all are covered with the cinnamon.
- Sprinkle the apples with the lemon juice and stir. Set aside.
- Melt the butter in a saucepan over medium heat.
- Stir in the flour and salt to form a paste. Put the bottom pie crust into a 9-inch pie pan.
- Add the water, sugar, and brown sugar. Bring to a boil. Reduce heat and let simmer for 2-3 minutes. (Keep it liquidy. Do not let it get hard!)
- Remove ¼ cup of the syrup and place it into a very small pan and keep it warm on lowest heat.
- Pour the remaining syrup over the apples, stirring quickly.
- Quickly put the coated apples into the bottom crust.
- Cover with the lattice strips, fold over the edges, and flute the edges.
- Brush the rest of the reserved warm syrup on top of the lattice.
- Cover the edges of the crust with a pie shield.
- Bake for 15 minutes, then reduce the oven temperature to 350º and bake for 35-45 more minutes.
- Let the pie cool on a wire rack, then store the pie covered in the refrigerator.
APPLES: I use Granny Smith apples in this recipe because the caramel is sweet. You an use other tart apples.
Calories: 280kcal | Carbohydrates: 46g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 181mg | Potassium: 161mg | Fiber: 3g | Sugar: 39g | Vitamin A: 423IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
Yum – a different version of apple pie. When you are talking about caramel… 🙂
Yes it is good! Have you tried this famous Grandman Ople Pie?
I love apple pie. Looks delicious!
Thanks! Me too! This is really good, Debbie! Try it!