Grandma Ople's Apple Pie

[jowen]

As happens every year, the Owen house had left over apples from our annual orchard outing. What to do with apples you need to get rid of - apple pie of course.

Here is the recipe for my favorite apple pie which my wife found on allrecipes.com a few years ago titled "Grandma Ople's Apple Pie". I don't know Grandma Ople (or any of the Ople family for that matter) - but her apple pie is awesome. I hope you'll try her pie (recipe - that is) and enjoy it as much as I do! Get some apples, make it, eat it, love it!

"Tired of ordinary old apple pie? Well this fabulous recipe adds a delicious twist to the apple-y classic. Sliced unadorned apples are mounded into a pie crust and topped with a lattice crust. Then, just before baking, a sweet, thick sugar syrup is poured carefully onto the crust. An hour later, the apples are tender and fragrant and the crust a glistening brown."

INGREDIENTS:

• 1 recipe pastry for a 9 inch double crust pie (I like to use a double batch of Alton Brown's pie crust recipe (minus the blind baking). We've also used frozen pie dough with success.)
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
• 8 Granny Smith apples (or whatever you have/want) peeled, cored, and sliced

DIRECTIONS:

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. (It will take all of it.)
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Edit: I forgot to mention that you'll probably want to place the pie pan on a cookie sheet covered with foil when you place it in the oven. Sometimes the syrup bubbles over during baking and it can make a real mess.

 

[WhosYerBob]

Looks yummy! It the time of the year for me to begin making apple pies, too.

 

[tsmba]

Sounds interesting, though I'm not thrilled with Granny Smith apples (especially by themselves). I try to use as many different "pie" apples as I can mixed together. That gives a variety of textures and flavors that make an interesting pie!

 

[jowen]

Sounds interesting, though I'm not thrilled with Granny Smith apples (especially by themselves). I try to use as many different "pie" apples as I can mixed together. That gives a variety of textures and flavors that make an interesting pie!

Yeah... me either. The recipe calls for the Granny Smith's and I've made it that way a few times, but I used a mix of Mutsu and Jona-Gold (sp??) this time since that was what I had left over and it was REALLY good. Although, in defense of the recipe, the syrup is fairly sweet and really takes the bite out of the tartness of the Granny Smiths which is the main reason why I don't care for them (the tartness).