Fall would not be complete without a warm apple pie topped with a scoop of delicious vanilla bean ice cream! I have tried so many apple pie recipes, but this one is by far my favorite. The recipe is a little different, as you put the top crust on the pie and then pour in the filling. This recipe also calls for Granny Smith apples. You can swap out the apples, but I would recommend sticking with this variety! Granny Smith apples are grown mostly in other countries, but they can be found in the northeast. I am so lucky to have family in Washington! Every year I ship wonderful pecans from our trees, and in return, they ship me beautiful apples from their trees! I have made this with fresh apples and store bought, and both are amazingly delicious! I hope you try it out and let me know if it is your new favorite apple pie recipe.
1 – 9 inch pie crust (store bought or your own recipe
1/2 cup unsalted butter
1/2 cup brown sugar (packed)
1/2 cup white sugar
1/4 cup water
3 tablespoons of all purpose flour
8 Granny Smith apples (peeled, cored, and sliced)
Preheat oven to 425 degrees.
Melt 1/2 cup of butter in a sauce pan.
Stir in 3 tablespoons of flour. Stir until a paste forms.
Add white and brown sugar. Stir and add in 1/4 water.
Bring mixture to a boil.
Reduce temperature and simmer 5 minutes, stirring frequently.
Place the bottom crust in your pie pan. Fill with the sliced apples, and form a slight mound.
Sprinkle apples with cinnamon, nutmeg, and allspice. You can eliminate any of these. You can sprinkle as much as you like!
Cut the top crust into strips and form a lattice top over the mound of apples.
VERY carefully, pour the sugar mixture over the lattice work. Pour slowly because you want all of the delicious mixture to seep into the pie.
Bake 15 minutes at 425 degrees.
Reduce the temperature to 350 degrees F and continue to bake for an additional 35-45 minutes.
Remove from oven, allow to cool slightly, top with ice cream, and enjoy!