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Apple Pie

June 9, 2016

This is the kind of Apple Pie that has to have Vanilla Ice Cream. I had it, but I didn't take a picture with it on the plate. Sometimes I don't know why I do what I do. I took this pie to a friends house for dessert after her dinner. We loved it because it's the kind of pie that is saucy with a carmel like filling. I don't like a dry Apple Pie. So if you like saucy with a scoop of Vanilla Ice Cream mixed in, this is your pie. Adapted form food.com Grandma Ople.

 

 

 

 

 

                                                                                                            I added a little Cinnamon

                                                                                                              Butter and Brown Sugar

 

 

 

 

 

 pastry for a 9 inch double crust pie, make this recipe twice.

 

 

For the filling

1/2 cup unsalted butter

3 Tablespoons flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

6 to 8 Granny Smith apples peeled, cored and sliced

Cinnamon to sprinkle on the apples

1 egg yolk and 1 Tablespoon water mixed together

 

Preheat the oven to 425 degrees. Melt the butter in a small saucepan. Stir in the flour to form a paste. Add the water, white sugar and brown sugar and bring to a boil. Reduce the heat to a simmer a minute or two. Be careful not to burn it! Let cool

Place the bottom crust in your pan. Fill with the apples that have been sliced and sprinkled with cinnamon

Gently pour the sugar and butter mixture over the apples

Now put on your next crust, crimp the edges, brush the crust with one egg yolk and 1 Tablespoon water mixed together

Bake for 15 minutes, now turn the heat down to 350 degrees and bake for 35 to 45 minutes or until golden and the apples are soft. Don't forget the Vannila Ice Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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