Apple Pie by Grandma Ople

By sugarbear

Ingredients

• 1 recipe pastry for a 9-inch double crust pie
• 1/2 cup unsalted butter. Try to not substitute unless there is a dietary need. The butter makes all the difference in the caramel.
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1 teaspoon of good quality vanilla extract
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples (or your favorite type of tart apple), peeled, cored and sliced
• 1 teaspoon of ground cinnamon or to taste

Preparation

Step 1

Heat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, vanilla extract, white sugar, brown sugar and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Sprinkle cinnamon over apples and fill crust with apples, mounded slightly. Cover with a lattice work crust and crimp edges of both crusts together to help contain the caramel sauce. Gently pour the caramel sauce over the crust. Pour slowly so that it does not run off, making sure to pour in the spaces left in the lattice so it can bake with the filling. Cover edges of crust with foil or any commercial pie crust covers so the edges do not over bake.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.