I want to preface this by saying it’s not my Grandma Ople’s Apple Pie. I don’t have a Grandma Ople, but just the name alone should tell you how good it is! I originally found this recipe 7-8 years ago, and I’ve never looked for another apple pie recipe since!
I always make it over the holidays (only just now getting around to blogging it!), and it’s always one of the pies that disappears the quickest! Well, it’s usually a tie between this one and the Pumpkin Layer Pie. We usually have 6+ pies or…about 1/2 a pie for each family member in attendance haha.
- 1 recipe pastry for a 9 inch double crust pie (pre-marriage and kids, I made my own, but I cheat now and buy store bought. Nobody complains, and then I have time to do lattice!)
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
8 Granny Smith Apples (cut, peeled, and sliced) I used Honeycrisp this last time, because that’s what I had, and it was a mistake. It was too watery 😦 BUT…every time I’ve used the Granny Smith apples it’s been perfect. And it sounds like a lot, but it’s a mountain of yumminess!!!
- Peel and then cut all your apples. I usually do them in 1/2 inch slices.
- Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
- Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Lattice isn’t as hard as it looks. I just cut mine in to strips and then started layering here and there. It doesn’t have to be perfect!
- Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. A lot of reviews said to just mix the apples in with the mixture, but don’t! It makes this golden crispy sweet glaze on the top that is one of the best parts!
- Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.