Apple Pie by Grandma Ople
(from rosie’s recipe box)
I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omiting a tablespoon of that 1/4 cup of water). Next, definately mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9" glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesnt brown too fast). And last but not least, I did the lattice top crust, and it turned out picture perfect, but im convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly.
1. I baked the pie at 350 degreees for the entire time to minimize scorching.
2. I added 2 tablespoons flour and 1 tablespoon cornstarch to the syrup mixture. I also eliminated the water from the syrup mixture which made the pie very thick and gel-like. I also added cinnamon, cloves, allspice, and nutmeg to the syrup.
3. I mixed half of the syrup with the apples themselves before putting in the pie crust.
4. The syrup crystalizes very easily, so I made half of the syrup to mix in with the apples. Then I was able to take my time making my lattice crust and garnishes. Then, I mixed up the rest of the syrup and brushed it on the top of the pie.
5. About 10 minutes before the pie was done (about 50 minutes had elapsed), I brushed the pie with a little milk and sprinkled the top with sugar and cinnamon.
6. After making it again, I served it warm. NOT A GOOD IDEA! It was very runny. The first time allowed it to sit overnight and warmed it slightly in the microwave before serving.
Source: allrecipes.com
Categories: Dessert, not tried
Ingredients
- 1 recipe pastry for a 9 inch double crust pie (Basic flaky pie crust recipe, doubled)
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced
Directions
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Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
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Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
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Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are so