Apple Pie by Grandma Ople

Ingredients 8 small Granny Smith apples, or as needed ½ cup unsalted butter 3 tablespoons all-purpose flour

½ cup white sugar ½ cup packed brown sugar ¼ cup water 1 (9 inch) double-crust pie pastry, thawed

Directions Slice thinly after peeling and coring apples. Set aside. Heat the oven to 425°F (220°C).  

Melt butter in a pot on medium. Stir in flour to make a paste; cook until aromatic, 1–2 minutes. Add sugars and water; boil. Reduce heat to low and simmer 3–5 minutes. Get off the heat.  

One pastry should cover the bottom and sides of a 9-inch pie pan. Roll remaining pastry to overlap pie by 1/2 inch. Cutting pastry into 8 1-inch strips.  

Form a tiny mound of sliced apples in the bottom crust. Place four pastry strips vertically and equally over apples, with longer strips in the center and shorter strips at the borders.  

Fold the first and third strips back so they almost fall off the pie to make a lattice crust. Lay one of the unused strips perpendicularly across the second and fourth strips, then unfold the first and third strips.  

Backfold the second and fourth vertical strips. Place one of the three unused strips perpendicularly on top. Refold the second and fourth strips.  

Repeat Steps 6 and 7 to weave the last two pastry strips. Fold and trim excess dough at edges, then pinch to secure.  

Carefully pour sugar-butter mixture over lattice crust, covering cut apples. Brush some on lattice without running off from the sides.  

Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and bake apples for 35–45 minutes until tender.  

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