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Exceptionally Scrumptious Apple Pie
Equipment
- 1 pie tin
- 1 cookie sheet to catch drippings in the oven
Ingredients
- 2 9 inch pie crusts one crust on bottom and one laid on top
- ½ cup unsalted butter
- 3 tbsp all-purpose flour
- ½ cup packed brown sugar
- ½ cup white sugar
- ¼ cup water
- 8 mixed apples peeled, cored, and sliced. The quantity largely depends on the size of the apples so you may have extra. We used a mix of Granny Smith, Red Delicious, Honeycrisp.
- 1 tbsp ground cinnamon
Instructions
- Preheat your cooking hearth or oven to 425 °F (220 °C). Throw the stick of butter into a saucepan over a fire at medium heat. Once melted throw in the flour and stir.
- Add the sugars and water, boil, then simmer. The goal is to keep it runny enough to drizzle on the pie but don't let it burn.
- Place one crust in your pie tin, then add the apples piled up until slightly rounded on top. Snack on any remaining apples.
- If you are doing a lattice crust on top for the most delicious appearance, now's the time to put that on top of the apples. But if you need to get back to adventuring soon, save this step until after next.
- Stir ½ tbsp cinnamon into the butter sugar mix. Slowly pour the mix over the pie. If you aren't doing a lattice crust, save a bit of the mix for after the crust is on top.
- If you are not doing a lattice crust, lay the second crust on top now and cut several vent slits in it to to allow steam to flow out, and buttery sugar to flow in. Now top it with the remaining buttery sugar mix.
- Sprinkle cinnamon on top of the pie then put the pie on top of the baking sheet to catch any drips while in the oven.
- Bake for 15 minutes, then reduce the cooking hearth or oven down to 350 °F ( 175 °C) and continue baking for about 40 minutes. Make sure the crust is nice and browned and monitor for burning. You can make super sure it's done by sliding a fork down a slit in the top crust and making sure the apples towards the center offer minimal resistance.
Notes
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