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Instructions |
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Preheat the oven to 425. Melt the butter in a small saucepan. Stir in the flour to form a paste, aka rue. Add water and sugars and bring to a light boil while stirring constantly. Reduce the temperature and keep warm over low heat, stirring periodically. Note- You can add an extra tsp of flour to the rue but you must pour 1/4 of the mixture over the apples before building the lattice.
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Remember that apples will brown quickly once peeled so peel them right before you fill the bottom pie crust. Mound the apples high in the middle (pyramid like), they will cook down. On a cutting board gently roll out one of the cold pie crust sheets and cut in about 1/2 inch slices. Starting in the middle of the apple filled pie and using the longest strip of crust begin to make your lattice top working from the middle out and switching directions with every other strip using the shortest strips last. Once the lattice is complete, trim the excess crust from the edges and then use the side of your thumb to press the lattice edges into the bottom pie crust to seal. You can use the excess crust to fill any gaps when your are sealing the lattice to the bottom crust.
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Put the pie on a foil lined cookie sheet, the sauce will seep over the sides. Slowly and carefully pour the warm sauce over the lattice little by little. Allow time for the sauce to sink through the gaps. You want the lattice crust to be covered with the sauce so you may use a small cake spatula to spread the sauce but be careful not to rip the dough.
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Bake the pie for 15 minutes at 425 then reduce the heat to 350 and cook for another 35-40 minutes. Keep close watch on the pie because you may need to loosely cover the edges of the pie with foil strips if it browns too quickly, most likely during the last 15 minutes. Serve warm. Loosely cover leftover pie and leave on the counter for up to two days, if you still have leftovers put them in the refrigerator.
You can freeze the second rolled layer of pie crust for later use.
You can pre-cook the 9-inch deep dish pie crust for a more firm bottom, when thawed put a 3-4 small gashes in the bottom pie crust and bake for 5 minutes at 425 before adding the apples; the small cuts prevent the crust from bubbling up.
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Suggestions |
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Ice Cream or whip cream go wonderful with apple pie.
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Originally Submitted
9/2/2017
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