To celebrate today's fall-ish weather, I decided to share my absolute favorite recipe for apple pie! I usually make this with granny smith apples, but you can use what ever type you like best. Also, if you love apple pie and don't have one of these little puppies - run, don't walk, to get one. Talk about making life easier.
|Apple Peeler, Corer, Slicer
9 inch double crust pie (honestly, I just use roll out dough to save time)
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 apples - peeled, cored and sliced
Place the bottom crust in your pan (honestly, I just use roll out store bought dough). Fill with apples, mounded slightly. Cover with a lattice work crust.
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. Gently pour the sugar and butter liquid over the pie crust. Pour slowly so that it does not run off.
Have white sugar, brown sugar, flour, and water measured out while the butter is melting. Once the butter melts, things need to be added quickly or it'll burn.
Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for about 40 minutes.