This pie is covered with a caramel-like syrup just before it is baked.
Makes 1 9-inch pie
1/2 recipe Pie Dough
1/2 cup butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored, and sliced
Preheat the oven to 425 degrees F.
Roll out one of the balls of pie dough to 1/8 inch thickness.
Transfer to a 9-inch pie plate. Set aside in the refrigerator.
In a saucepan, melt the butter.
Add the flour and stir to form a paste.
Add the water, white sugar, and brown sugar.
Bring to a boil.
Reduce the temperature and let simmer.
Fill the prepared crust with the apples, mounded slightly.
Slowly pour about 1/2 of the sugar-butter syrup over the apples. Set aside.
Roll out the second ball of pie dough to 1/8 inch thickness.
Cut into strips.
Use the strips to weave a lattice across the top of the pie.
Slowly pour the rest of the sugar-butter syrup over the top.
Slide it into the oven and place a cookie sheet under the pie to catch drips.
Bake for 15 minutes.
Place a piece of aluminum foil over the top of the pie to prevent over-browning.
Reduce the temperature to 350 degrees F and continue baking for 30-45 minutes.