Apple Pie by Nan Laing
Ingredients
- 8 small Granny Smith apples, or as needed
- ½ cup unsalted butter
- 3 tbsp. all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup water
- 1 9-inch double-crust pie pastry, thawed
Instructions
- Pre-heat the oven to 425°F.
- Peel and core apples, then thinly slice; set aside.
- In a saucepan, over medium heat, melt the butter.
- Add flour and stir to form a paste; cook until fragrant; about 1 to 2 minutes.
- Add both sugars and water; bring to a boil; educe the heat to low and simmer for 3 to 5 minutes; remove from the heat.
- Press one pastry into the bottom and up the sides of a 9-inch pie pan.
- Roll out remaining pastry so it will overhang the pie by about ½ inch; cut pastry into eight 1-inch strips.
- Place sliced apples into the bottom crust, forming a slight mound.
- Lay four pastry strips vertically and evenly spaced over apples; using longer strips in the center and shorter strips at the edges.
- Make a lattice crust by folding the first and third strips all the way back so the are almost falling off the pie; lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
- Fold the second and fourth vertical strips back; lay one of the three unused strips perpendicularly over top; unfold the second and fourth strips back into their original position.
- Repeat steps to weave in the last two strips of pastry; fold and trim excess dough at the edges as necessary; pinch to secure.
- Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples; brush some onto lattice, but make sure it doesn't run off the sides.
- Place in the pre-heated oven and bake for 15 minutes.
- Reduce the temperature to 350°F and continue baking until apples are soft; 35 to 45 minutes.
Notes
Since this apple pie doesn’t contain custard or cream, it will freeze quite nicely. Wrap the pie in two layers of plastic wrap and one layer of aluminum foil. Place it in an airtight container or cover in another layer of foil. Squeeze out the excess air and freeze for up to three months.
When ready to serve, thaw in the refrigerator overnight and place in a 350°F pre-heated oven 15 minutes or until warmed through.