Hawkins

Dessert

Apple Pie by Grandma Ople

Tart Granny Smith apples under a lattice crust, with a buttery brown sugar sauce poured over the top that bakes into a glossy, caramelized finish.

Prep
30 min
Cook
1 hr
Total
1 hr 30 min
Serves
8
Calories
373
Makes
1 (9-inch) pie
Photo coming soon

Directions

11 steps

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  1. Heat the oven and slice the apples

    Preheat the oven to 425°F (220°C). Peel and core the apples, slice them thinly and evenly, and set them aside.

  2. Start the sauce

    Melt the butter in a saucepan over medium heat. Stir in the flour to make a paste and cook until it smells toasty, 1 to 2 minutes.

  3. Finish the sauce

    Add both sugars and the water and bring to a boil. Turn the heat to low, simmer for 3 to 5 minutes, then take it off the heat.

  4. Line the pan

    Press one crust into the bottom and up the sides of a 9-inch pie pan.

  5. Cut the lattice strips

    Roll out the second crust so it’s big enough to hang about ½ inch past the edge of the pie. Cut it into eight 1-inch strips.

  6. Add the apples

    Pile the apple slices into the crust, mounding them slightly in the middle.

  7. Weave the lattice

    • Lay four strips across the pie in one direction, evenly spaced, with the longest strips in the middle.
    • Fold back the 1st and 3rd strips, lay a strip across the other way, and fold them back down.
    • Then fold back the 2nd and 4th strips, lay the next crosswise strip, and fold them down.
    • Repeat until all eight strips are woven in.

  8. Seal the edges

    Trim any extra pastry and pinch the edges together to seal.

  9. Pour on the sauce

    Slowly pour the sauce over the lattice so it soaks down through the gaps into the apples. Brush a little over the pastry, keeping it from running over the sides.

  10. Bake hot, then lower the heat

    • Bake for 15 minutes.
    • Lower the oven to 350°F (175°C) and bake another 35 to 45 minutes, until the crust is golden, the filling is bubbling through the lattice, and the apples are tender.
    • If the edges brown too fast, cover them loosely with foil.

  11. Let it set

    Cool the pie on a wire rack for about 2 hours before slicing so the filling can set. Reheat slices if you like it warm.

Adapted from Apple Pie by Grandma Ople by MOSHASMAMA on Allrecipes.

Apple Pie by Grandma Ople