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 recipepastry 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 cupunsalted butter
3 tablespoonsall-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.
This lasagna uses zucchini for noodles! Yes, it’s true, and what’s even better? It’s super yummy and tastes like lasagna! You slice the zucchini into thin noodles, layer with a hearty meat sauce, ricotta, and cheese, and voila – not only gluten free, but grain free lasagna! 🙂
1 very large or 3-4 small zucchinis
1 lb hamburger meat
1 onion, finely chopped
1 Tbsp olive oil
1 large can of tomato sauce, crushed tomatoes or marinara sauce
1 16oz tub of ricotta
1 egg, beaten
2 tsp dried parsley
2 cups of cheese
Oregano, salt, pepper – to taste (optional)
Bay leaf (optional)
Wash and peel zucchini
With a mandolin slicer, a cheese cutter, or a sharp knife (this is the hardest) – slice the zucchini lengthwise
Heat olive oil in pan and add chopped onion
Sautee until fragrant and soft and add hamburger
Brown meat and then add tomato sauce and some oregano, let simmer on low heat
Beat egg and mix with ricotta until well blended, add dried parsley
Now you are ready to layer and bake the lasagna – alternating meat sauce, noodles, ricotta, extra tomato sauce (optional) and cheese on top
Bake for 45 minutes on 350
Enjoy with a fresh green salad dressed with olive oil & vinegar and chopped veggies!