Saturday, October 5, 2013

Perfect Fall Apple Pie

I always feel like cooking when it's the LDS conference weekend

Ya. I made this. That's a lattice crust. Trying not to eat a lot of sugar, so I've only had a few bites. 
But DANG. It's good.

I used the Grandma Opal recipe with a few changes to make it a little more Fall like and flavorful:

Perfect Fall Apple Pie

1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

2 Tsp cinnamon or pumpkin pie spice

1 TSP vanilla

8 Granny Smith apples - peeled, cored and sliced

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, cinnamon, vanilla, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Gently pour most of the sugar and butter liquid over the apples. Cover with a lattice work crust. Brush remaining liquid over the crust.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. Covering the edges with tin foil for the first half of bake time will help them from burning. 


I'm testing a few Thanksgiving recipes this weekend too. This year we're doing a big Thanksgiving trip instead of Christmas, so I have it on my mind. I'll be posting lots to my Thanksgiving and Fall Pinterest boards. Follow along if you'd like! 

I love this time of year! 

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