Description
Grandma Ople’s Apple Pie features a deliciously tender lattice crust caramelized with a buttery sugar glaze, encasing sweet and tart Granny Smith apples. This classic fall dessert combines a flaky double-crust pastry with a rich, caramelized filling perfect for holiday celebrations and cozy gatherings.
Ingredients
Scale
Filling
- 8 small Granny Smith apples, or as needed
- 0.5 cup unsalted butter
- 3 tablespoons all-purpose flour
- 0.5 cup white sugar
- 0.5 cup packed brown sugar
- 0.25 cup water
Crust
- 1 (9 inch) double-crust pie pastry, thawed
Instructions
- Prepare Ingredients: Gather all ingredients. Preheat your oven to 425°F (220°C). Peel, core, and thinly slice the Granny Smith apples, then set them aside to be used in the filling.
- Make Sugar-Butter Mixture: In a saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour to form a paste and cook for 1 to 2 minutes until fragrant. Add the white sugar, brown sugar, and water, then bring the mixture to a boil. Reduce to low heat and simmer for 3 to 5 minutes, then remove from heat.
- Prepare Pie Crust Base: Press one pie pastry crust into a 9-inch pie pan, ensuring it lines the bottom and sides completely. Roll out the second pastry to create an overhang of about 1/2 inch around the edges. Cut this second crust into eight 1-inch strips for creating the lattice top.
- Assemble Apple Filling: Place the sliced apples into the bottom crust, creating a slight mound to hold the filling well.
- Create Lattice Crust – Step 1: Lay four pastry strips vertically and evenly spaced across the apples, placing longer strips in the center and shorter strips on the edges to cover the overhang.
- Create Lattice Crust – Step 2: Fold back the first and third vertical strips. Lay one unused strip perpendicularly over the second and fourth vertical strips. Unfold the first and third strips back over the new strip to start weaving the lattice.
- Create Lattice Crust – Step 3: Fold back the second and fourth vertical strips. Place another unused strip perpendicularly over the first woven layer. Unfold the folded strips back into place. Repeat these folding and weaving steps with the remaining strips to complete the lattice top. Trim excess dough and pinch edges to seal.
- Add Sugar-Butter Mixture: Slowly and gently pour the sugar-butter mixture over the lattice crust, ensuring it seeps through to the apples beneath. Lightly brush some of the mixture onto the lattice strips, being careful not to let it run off the sides.
- Bake the Pie: Bake in the preheated 425°F oven for 15 minutes. Then reduce oven temperature to 350°F (175°C) and bake for an additional 35 to 45 minutes until the apples are tender and the crust is golden brown.
- Serve: Allow the pie to cool slightly before slicing. Serve warm or at room temperature and enjoy this classic homemade apple pie!
Notes
- This apple pie is a classic fall dessert featuring a caramelized lattice crust and buttery, sweet-tart apple slices.
- Use Granny Smith apples for the perfect balance of tartness and firmness.
- Ensure the lattice crust is tightly pinched to prevent the filling from leaking during baking.
- Let the pie cool slightly to allow the filling to set before serving for best texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 373 kcal
- Sugar: 30 g
- Sodium: 124 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 31 mg
