Wednesday, April 14, 2010
You'd be hard pressed NOT to find an apple pie recipe in any cookbook or recipe web page. Most of them are the same. Flaky crust, apples layered with butter, sugar, and spices, more flaky crust. We get it. But years ago, I stumbled upon an apple pie recipe that was a little different. Flaky crust - check, apples - check, layered with butter and sugar - NOPE! This pie you assemble differently. You fill the pie crust with just apples, nothing else. Then top with a lattice crust. And then comes the best part. You pour this melted sugary yumminess over the lattice crust. It coats the crust and oozes down into the apples. So good.
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 of 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.
Posted by Jennifer Railsback at 8:47 PM