Those of you who are close to me understand that I have a sweet tooth that could rival even the most candied of others. There's a great chance that I make apple pie, on average, once every two months. And, when I do, I use this recipe--found after much trial and error. It has the perfect crust-apple ratio, which is hard to come by, I feel. Then again, I'm a huge "crust" person. The author of the original recipe suggests using a lattice top crust; yet, when I'm feeling particularly lazy, I set the intact dough sheet directly on top and make five slices from the middle to the crust's edge.
Ingredients:
- 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
- Directions:
- 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.
Eat your heart out.
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