Apple Pie by Grandma Ople

She's not our grandma, but I can tell she's a baking wizard. I'm usually not a big apple pie fan, but this Allrecipes find is a total winner. I used one of those apple slicer/corer/peeler gadgets, and it made it so easy, but it also meant the apples were thinner. Take care to not let the apples get mushy during baking if you use thin apples (my adaptations are already included below).

Apple Pie by Grandma Ople

adapted from Allrecipes

Ingredients

1 double pie crust, homemade or store-bought

1/2 cup unsalted butter

3 Tbs all purpose flour

1/8 tsp. salt

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

6-8 Granny Smith apples, peeled, cored, and sliced and splashed with lemon juice and optional  cinnamon (about 1/2-1 tsp)

Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, salt, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Mix apples with the sugar and butter sauce, reserving about 1/3 cup. Fill crust with apples, mounded slightly. Cover with a lattice work crust. Gently pour the remaining sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven, taking care to cover the edges with foil so they don't burn. Reduce the temperature to 350 degrees F. Continue baking for 25-35 minutes, until apples are soft (bake 35-45 minutes if using thicker apple slices).