Whether you’ve just gone apple picking and have literally no where to put all of those apples or you’re in the mood for a seasonal dessert, Grandma’s Apple Pie recipe is sure to be an all occasion pleaser! I’ve been making this recipe for the last 8 years and it’s been such a hit. Originally from Allrecipes.com, I added a few ingredients myself that I thought were missing and haven’t looked back since 🙂
Ingredients:
- 2 pre-made raw pie dough sheets (I buy the two-pack from TJ’s freezer section)
- 1/2 cup unsalted butter (or margarine for those with a dairy allergy)
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/4 cup white sugar
- 3/4 cup dark brown sugar
- 8 tart apples – peeled, cored and sliced (Granny Smith, Jonathan, Honeycrisp, Braeburn just to name a few)
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- lemon juice
Directions:
- Peal, core and slice apples and set aside in a bowl. Use the lemon juice as needed to keep the slices fresh.
- Preheat oven to 425 degrees F. 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 a sheet of dough 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 to let it soak into the pie and does not run off.
- Bake 15 minutes at 425 degrees F. Drape large sheet of foil over pie and reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.
Note: The pie will need about an hour to cool down. Once the pie is room temp, it’s super easy to cut into slices. If you cut into a hot pie, it will be quite runny. Serve with whipped cream, vanilla ice or alone! Enjoy!
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