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
- 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.