Recipes | Not Your Mom’s Apple Pie
Recipes - Not Your Mom’s Apple Pie
My job at Thanksgiving is to bake the pies. Over the years, I’ve tried to find the best recipes for various pies, testing them and adapting them until I think I can’t find a better version. When I first found this recipe, I never went back. I’ve adapted it here and there, but this is my favorite apple pie recipe. The caramelized apples give it a richer taste than plain apple pie. Since I’m usually making it in the fall, I like to combine Granny Smiths with Honeycrisps, but Jonathan and Galas work well, too.
- 1 recipe for a 9” double crust pie
- 1/2 cup unsalted butter
- 3 Tb. all-purpose flour
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 8 large apples – peeled, cored, and sliced thin (use a variety of good baking apples)
- 2 Tb. unsalted butter
Preheat oven to 425 degrees. Melt 1/2 cup butter in a saucepan. Stir in flour. Add water, sugar, and brown sugar, and bring to a boil. Reduce to a simmer until this mixture thickens.
Mound apples over the bottom crust. Gently pour the sugar and butter mixture over the apples. Dot with 2 tablespoons of butter. Cover with the top crust and slice to vent.
Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and continue baking for 35 to 45 minutes, until apples are soft.