Monday, October 10, 2011

Apple Sweetness

This weekend we headed to Greenbluff to visit Seimer's, our favorite farm.  We made it through the corn maze, rode the "choo choo" trains and picked some perfect Jack-O-Lantern pumpkins.  It was a beautiful October morning. 
 While there, we also picked up a big bag of sweet Honey Crisp Apples.  I decided I would attempt to bake an apple pie.  Don't you just love the smell of apples and cinnamon baking in the oven, especially on a chilly autumn day?  I am by no means a "pie maker," and aside from the annual pumpkin pie and a few huckleberry pies here and there, this was my first attempt at an apple pie.  It is not the most perfect looking pie, but pretty good, if I do say so. 
I found this great recipe  from Grandma Ople.

  • 1 recipe pastry for a 9 inch double crust pie
  • 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 - peeled, cored and sliced


  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 crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  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.
Aside from tossing some cinnamon onto the apples and pouring the caramel mixture on the apples prior to adding the lattice crust, I followed the recipe above.  It was easier than I thought and tasted delicious.  Think I will have to start attempting to make pies more often.  

Hope you enjoy this recipe as much as we did!  Happy Baking!


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