This was my contribution to a barbecue the other day with a group of our friends. The picture above shows the pie right out of the oven, bubbly and oozy and amazing. Once it cooled a bit, the juice calmed down and made this incredible syrupy goodness that complimented the apples perfectly.
In the past I have used a homemade crust recipe for this pie, which was absolutely amazing and I will do again. This time though, I was short on time so I went ahead and used pre-packaged crust. I do prefer homemade, but the pie tastes great regardless. I’ll include the crust recipe below.
My recipe differs slightly from the original in a couple ways, and I brought in a couple ideas from one or two others as well. So I’ll include a link to the original, but I prefer mine with the changes.
By the way, have you noticed that the best recipes come from somebody’s grandma?
Ruth’s Grandma’s Pie Crust (from Allrecipes.com)
[Note: This makes 3 single crusts. If using for a double-crust pie, you will have 1/3 of the dough left over.]
- 4 cups all-purpose flour
- 1 3/4 cups shortening
- 3 Tbsp white sugar
- 2 tsp salt
- 1 egg
- 1/2 cup water
In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Grandma Ople’s Apple Pie (original recipe here)
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup butter (I use regular butter, not unsalted)
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 6 medium or 8 small apples. Choose your apples based on the sweetness you prefer. Many people use Granny Smith, but I like Braeburn or Jonagold.
- Small amount of whisky or bourbon (or milk if you must), and 1 Tbsp sugar for sprinkling
Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and cinnamon, and bring to a boil. Reduce temperature and let simmer while you peel, core, and slice apples.
Place the sliced apples in a large bowl and pour sugar and butter liquid over them. Stir to make sure all are well coated.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust.
Brush crust with whisky, bourbon, or milk, and sprinkle with sugar.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft. Cover with foil if the crust starts to get too brown.
Enjoy the apple-y deliciousness!