Grandma Oples Apple Pie
This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!
This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!
- Carbohydrate 60.605458580483 g
- Cholesterol 24.4240000206468 mg
- Fat 21.9426085122659 g
- Fiber 4.16930603679594 g
- Protein 4.12600123916024 g
- Saturated Fat 8.98435206839701 g
- Serving Size 1 1 Serving (238g)
- Sodium 1868.48340175061 mg
- Sugar 56.4361525436871 g
- Trans Fat 1.38264880458012 g
- Calories 444 calories
Step-by-step
- 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. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- 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.
The Danger of Rushed Pours
Most cooks pour the hot butter and sugar syrup too quickly over the lattice. This causes the liquid to pool on the baking sheet instead of soaking into the sliced fruit. Pour the mixture in a thin, continuous stream directly over the dough openings. Give the saucepan five minutes to cool slightly so the dairy fats do not separate upon contact with the raw pastry.
Managing Temperature Shifts
Starting at 425 degrees F sets the bottom crust before the high moisture content of the apples can make it soggy. Dropping the heat to 350 degrees F after 15 minutes prevents the butter solids from burning. Baking times vary based on apple variety moisture levels, so rely on visual cues rather than the clock alone.
Judging Visual Doneness
An apple pie lacks an internal temperature target. Look for thick juices bubbling heavily through the lattice openings with a glossy, translucent appearance. If the crust browns faster than 45 minutes, tent the top loosely with aluminum foil to protect the pastry without trapping steam.
