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Grandma Ople’s Apple Pie-My Way

Angie
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 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.    

Enjoy!

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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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings 8
Calories 280kcal
Author angiesopenrecipebox.com

Equipment

  • 9-inch Pie Plate
  • Pie Shield

Ingredients

  • 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

Instructions

  • 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.

Notes

APPLES:  I use Granny Smith apples in this recipe because the caramel is sweet.  You an use other tart apples.

Nutrition

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
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