And I don’t even care much about apple pies! They are so boring, usually. This is a little xtra work-but oh, so worth it.
The original recipe I got off Allrecipes but I changed a few things.
Best Apple Pie
Preheat your oven to 425.
If you’re doing the xtra step of sealing the bottom crust, do so now.
2 crusts-I cut the top one in strips for lattice.
6-8 apples. 6 if they’re regular sized. 8 if small. Peel and thinly slice.
In a medium saucepan over medium heat, mix
1 stick of butter, then stir in
3 Tbsp. flour until smooth. Then add
1/4 cup minus 1 Tbsp. water (I sub brandy for 3 of those Tbsps.
1 Tbsp. vanilla
good dash of cinnamon (like 1 tsp.) or apple pie spice mix
1/2-3/4 cup EACH white and brown sugar, depending on the sweetness of your apples. With Granny Smith apples, I use full amount.
Bring this mixture to a boil, then turn down low to simmer. Get your apples into the bottom crust. Slowly pour all but 1/4 cup of the syrup over the apples, lay on the lattice and brush with remaining syrup. It gets thick quick, so don’t dally. Bake on a lower rack so crust doesn’t burn. This pie will bubble over in the oven, so put a cookie sheet on a rack underneath it to catch drips. Oven clean-up is no fun. Bake 15 minutes at 425, then turn things down to 350 for 35-45 more minutes, til apples are no longer crispy and crust is a glazed mahogany color.
I recommend that you make this pie the day before. It absorbs all the juices and cuts much nicer. Heat it up with a scoop of your favorite vanilla ice cream. Stand back.
So proud of this blog mom. Yeah! One way to get other people onto your site is to log into word press and look at other word press blogs. Then comment on the posts. When you comment, your name will appear as a link to your blog!
please put up the chocolate mint brownies sometime. also your salad.
Great job on your lattice – this apple pie is not boring in the least! I bought pie weights two years ago with good intentions to bake pies more often. We’re still waiting on that…but I do enjoy eating them 🙂
Sealing the crust off is a good idea. I’ll have to try that the next time I make pie.
Apple pie is ALWAYS fantastic.
E-Thanks, baby. I’m trying. And your advice about going around and leaving comments has started to pay off. A very nice lady came on and said my crappy lattice work looked good! And I didn’t even weave it like you’re supposed to, I just laid them on. Cooks are so nice.
Kathy-You’re too kind. You bust out those pie weights, girl, and give them a whirl!
Lo! Maybe your apple pies are always fantastic-mine-not so much. Til now. Thanks for the comment.