I seem to go overboard whenever Fall comes around and we go apple picking. See my husband and I can only eat so many apples before the bussel that seemed like such a good idea when we were at the orchard goes bad. To compensate, I make loads of apple recipes in October and November. Here’s a tried and true apple pie.
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- Dash of nutmeg
- 1 tablespoon vanilla
- 8 Granny Smith apples – peeled, cored and sliced
Preheat oven to 350 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, cinnamon, nutmeg, and vanilla, and bring to a boil. Reduce temperature and let simmer.
In a large bowl mix the apples with 2/3 of the syrup mixture. Place the bottom crust in a 9 inch pie pan. Fill with apples, mound slightly. Cover top with lattice work of crust (or just a top crust with slits if you don’t want to make a lattice) and pour remaining syrup on top of crust. Pour slowly and make sure it doesn’t run over the sides.
Bake 1 hour in a preheated oven, until apples are soft.
Remove pie. Let cool slightly. Serve with vanilla ice-cream. Enjoy!