Apple Pie

This pie is covered with a caramel-like syrup just before it is baked.

Makes 1 9-inch pie

Ingredients:

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.

Printable Version with Adobe

Printable Version with Microsoft Word

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