Apple Pie made with fresh Granny Smith green apples with cinnamon and caramel filling in a flaky pie crust.
Recipe adapted from Audrey’s Apron
Yields: 6 servings
7 Granny Smith Apples
1/2 cup butter
3 tablespoons flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup water
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 pie crusts, preferably homemade but we used store bought deep dish crust for today
Gather ingredients, large bowl, pan, measuring cups, foil, baking sheet, whisk, basic kitchen utensils, pastry wheel or pizza cutter, knife, and cutting board.
Peel 7 Granny Smith apples, remove core and slice evenly. I recommend the Granny Smith apples because of how tart they are and these apples bake perfectly. Place in large bowl.
Preheat oven to 425 degrees.
Over medium heat on the stove top, melt .5 cups butter. Add 3 tablespoons flour and whisk until thickened. Add the 1/4 cup water, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1 teaspoon vanilla extract. Whisk until blended and let simmer for a minute.
Remove mixture from heat and mix with the sliced apples in the bowl and mix well. Set aside a small amount of sauce mixture to put on top of the pie as a drizzle.
Pour apples into pie crust.
Using the second pie crust, make a lattice or any other design now to cover over top using the pastry wheel.
Pour the remaining sauce that was earlier set aside on top of crust and cover pie with foil.
Put pie into oven for 12 minutes. On the rack below pie, set a baking sheet down to catch any pie drippings.
After 12 minutes, reduce heat to 350 degrees and cook 50-60 minutes. I remove the foil the final 15 minutes of cooking to brown the crust nicely.