This apple pie is so, so good. I made it more traditionally with a lattice crust using this recipe: Homemade Pie Crust. The caramel-like filling was delicious, and it came together really quickly. It easily stole the show this Thanksgiving. The hardest thing was letting it cool sufficiently, but it’s well worth the wait. Recipe and photo courtesy of audreysapron.wordpress.com.
- 2 batches of Homemade Pie Crust (or 1 if you roll it out very thinly!)
- 7-8 small granny smith apples, peeled, sliced, and cored
- 1 stick butter
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 heaping tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
Place the peeled, cored and sliced apples in a large bowl. Set aside. Preheat oven to 425. In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute. Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well. Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust. Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425 for 10-12 minutes. Reduce the heat to 350 and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done. The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork. Allow the pie to cool before serving. Enjoy!