Sorry, Ople (what’s with that spelling, I wonder), I will never make this pie again. One review was: “Well, the apples are appley and the crust is crusty.” Hardly high praise. Me, I thought it tasted like butter and only like butter. Way too much butter. The stores don’t sell frozen rolled pie dough, which baffles me, so I used a ready-made crust in a tin pan, which is pretty gross, and didn’t use a top crust, because have you ever tried to work with a crust removed from a pan and rolled and poorly affixed in an attempt to make a top crust from a formed bottom? Don’t. Not using a top crust means some of the moisture cooks away. Adding to the moisture problem, I learned too late that the freezer bag I kept the apples in had a hole in it, so as they thawed most of the apples’ juices dripped out of the bag onto the bottom of the refrigerator rather than staying in the bag where they belonged. (Note to self: Clean that mess up right away, because if you wait, the juice dries out and turns to syrup, making it much harder to clean.) Cooking with our oven means the apples came out slightly burnt, because our oven has a terrible sense of humor and in this case cooked an item thoroughly in the allotted time, thereby foiling our standard addition to compensate for how it undercooks everything every other time. I hate our oven.
- 1 recipe pastry for a 9-inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples – peeled, cored and sliced
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- 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 in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.