Apple Pie by Grandma Ople
👩🍳 Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 425°F (220°C). Press one of the pie crusts into the bottom of a 9-inch pie plate. Mound your thinly sliced Granny Smith apples high inside the crust, shaping them slightly into a dome. 🍏
- Weave the Lattice Top: Roll out the second pie crust on a lightly floured surface. Cut it into even strips (about ½ to ¾ inch wide). Weave the strips over the top of the apples to create a classic, beautiful lattice pattern. Crimp and seal the edges tightly to the bottom crust. 🥧
- Make the Magic Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the 3 tablespoons of all-purpose flour to form a smooth paste (roux). Add the water, brown sugar, granulated sugar, and cinnamon. Bring the mixture to a boil, then immediately reduce the heat to low and let it simmer for 3–5 minutes, stirring constantly until it turns into a glossy, smooth caramel. 🧈🌪️
- The “Grandma Ople” Pour: Slowly and carefully pour the hot caramel sauce directly over the top of the lattice crust. Gently guide it so it coats the pastry strips evenly and runs down into the lattice openings, soaking into the apples below. 🫗
- Initial High-Heat Bake: Place the pie on a baking sheet to catch any bubbling juices. Bake at 425°F (220°C) for exactly 15 minutes. This high heat sets the crust and locks in the caramel gleam. 🔥
- Lower and Slow Bake: Reduce the oven temperature to 350°F (175°C). Continue baking for an additional 40–45 minutes until the apples are completely tender when poked with a fork, and the caramel filling is thick and bubbling aggressively. ⏳
- Cool and Set: Let the pie cool completely on a wire rack for at least 2 hours before slicing. The hot caramel filling needs time to cool down and thicken into that perfect, clean sliceable texture you see in ! 🍽️
