My grandmother gave me the recipe for this delicious apple pie. I’ve never seen one quite like it before! It’s been awarded numerous first place honors in regional events and will always be my favorite. With whipped cream, ice cream, or a slice of Cheddar cheese on top, it is the ideal dessert for holiday gatherings or family feasts.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 8 small Granny Smith apples, or as needed
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar
- ¼ cup water
- 1 (9 inch) double-crust pie pastry, thawed
Instructions
- Peel and core apples, then thinly slice. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
- Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
- Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
- Make a lattice crust: Fold the first and third strips all the way back so they’re almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
- Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position.
- Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.
- Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn’t run off the sides.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.
Reviews
Works great. But i added to it I added cinnamon and use what you want. I love cinnamon in my baking always. this is a great Recipe thank you for sharing love the white and brown sugar . thanks again for sharing.
If you follow the directions there is no way thus could disappoint. I’ve used this for over 10 years and ALWAYS get rave reviews! My tweaks are: add allspice, clove and nutmeg to the cinnamon. I use dark brown sugar most of the time ( and sometimes use light). My apples are from my tree and I don’t even know what variety they are but they are perfect for pie, tart and crispy.
Anyone that says this isn’t a great recipe did something wrong making it. I make this 2x a year and it’s a show stopper. I do add 1 teaspoon of apple pie spice and 1/2 teaspoon of cinnamon to the apples. It’s sad seeing some comments when they say it’s runny. It’s not! Follow the instructions and let the pie cool before cutting it open. U will not be disappointed!!
Five stars!
I used red apples and it was still amazing!!
AMAZING!!!Best apple pie I have ever made.
I made this pie today with the variances that have worked for others. I love cinnamon in my apple pie. I added this to the sauce. I soaked my apples in water and a lil lemon juice so my apples would not start browning. I drained when ready to use and dried with paper towels. I did not add any extra lemon juice because they had already soaked in it. I’m not a lattice pro so I snipped several parts of the top crust so the sauce would flow through. I put aluminum foil at the bottom of my oven to catch drippings and make for easy clean up. It’s a keeper and so easy to assemble.
This was a perfect apple pie. I used homegrown McIntosh apples from our back yard, and store-bought piecrust. Because my pie plates are all 10″, I increased the amount of apples to 12 apples, but I kept the sugar/flour/butter mixture the same. I used apple juice instead of water, and added 1 tsp cinnamon, and 1 tsp lemon juice. After the syrup was boiling, I put all the sliced apples in to cook for about 10 minutes or a little less. Then I used the lattice crust as directed. This is seriously the best apple pie I’ve ever made or eaten, and I’ll do it exactly the same next time.
Some of the best apple pie I’ve ever had! I did add a little cinnamon and nutmeg to the apples. That topping is everything!
I haven’t tasted it yet. But I did mix the apples with some allspice. It smells delish! And I had way too many strips to put on top of it. So I’m hoping that the sauce mixture seeped through to the apples.
My go to apple pie recipe! Nothing better !
My household loved it! I did add a little lemon zest to the filling for some acidity. Delicious!
Simple and easy. But mostly, delicious. I made one with yellow transparent apple. It wasn’t quite as firm, but equally flavorful.
Forgot the cinnamon and nutmeg, nothing sprinkled on the top of the pie crust but the finish result look like the pie crust was sprinkled with sugar? I certainly think they’re a better recipes out there especially if you’re not pre cooking your apples you can mix all the ingredients right in with them.
It is the only apple pie recipe I use these days and I have actually been making it for years. Everyone loves it!
This is my daughter’s favorite apple pie. I’ve been making it for her birthday each year and special occasions. It’s easy to make and delicious! Everyone loves it. Highly recommend.
I made this twice and ended up tweaking it both times. I noticed that it didn’t have any spices in it so I decided to add 1/2tsp of nutmeg and 1tsp of cinnamon. When it was done it was running and not thick like it said it would be. So the second time I followed the ingredients, added the spices and while cooking it on the stove I added 3/4tsp of cornstarch and that made a huge improvement on making it thicker. The complements that were given about this recipe have been nothing but positive.
Awesome recipe. Enjoyed making it and tasted Great.
Loved the chewy gooey topping!
This is my favorite pie recipe. I have made this pie probably 20 times. Follow the directions and it works awesome. One trick I have that makes it extra decadent is replacing the water with heavy cream. Oh my goodness! It’s so creamy! I also add cinnamon.
This is an outstanding recipe! I agree with Brittany as I added some cinnamon and nutmeg and received nothing but rave reviews. No more store bought apple pie for my family! Thank you Grandma Ople.