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Grandma Ople’s Apple Pie (Happy Pi Day!)


           I found this recipe on All Recipes over a year ago, and it became my favorite at first bite.  It’s what I think of when I crave apple pie.  Plus the recipe comes to us from someone who’s seeking to spread it in memory of the sweet grandmother who made it.  Which is something that warms my heart…. <3

Of course yesterday was Pi-Day!  (3-14!!!)  So I had to make a Pi(e), and I figure if I post it up here others can see this recipe and plan for next year’s EPIC Pi Day (3.14.15 hehehe get it?!).  Not that you’re going to want to wait that long to try this recipe but hey a little planning for the future never hurt no one, right?   In any case, I hope you all love this recipe as much as I do whether it’s Pi day or trying to summon up sweet simple memories of being in your grandma’s kitchen. <3


1 recipe for a 9 inch double crust pie (I’ll do pie crust another time, and if you’re pressed for time using pre-made crust works in a pinch!)
1/2 cup (1 stick) unsalted butter
3 tablespoons all purpose Flour
1/4 cup Water
1/2 cup White Sugar
1/2 cup Brown Sugar
6 Granny Smith apples (or assorted baking apples)
1 tablespoon Apple Pie Spice (make your own blend or use a pre-made mix)

Preheat Oven to 425°


1. Peel, core, and slice apples.  Set aside in a bowl and mix with our Apple Pie spices till coated.

2.  Melt butter in a saucepan, stir in flour to form a paste and let cook for a minute.  Add water, both sugars, stir then bring to a boil.  Reduce the temperature and allow to simmer for five minutes or so while you’re preparing the pie.

3.  While you’re simmering…. Place the bottom pie crust in the pie plate, dock it with a fork (poke some holes!), then fill with apples mounded slightly.  Cover with a lattice work crust (for best results…) then gently pour the sugar butter mixture over the crust slowly and evenly.  If you want a more covered pie (like the one I did) pour the mixture over the apples before adding the next layer of pastry crust, crimp and seal the edges of the pastry, brush the top with egg wash and sprinkle with sugar.

4.  Bake for 15 minutes in the preheated oven. Then reduce the temperature to 350°.  Continue baking for 35-45 minutes until, the apples are tender.

5.  The hardest part…. Carefully remove pie you don’t want to agitate it or it will not set up properly.  Place it on the stove grates, trivet, bakers rack, cooling rack, somewhere it can have air circulate around it to cool.  Let it cool undisturbed for a least an hour and a half or more.  The biggest failure rate I have with pies is not letting them rest long enough….. but it’s sooooo worth the wait not to have a soupy pie!

6.  Enjoy!! <3


Original Recipe unmodified found at: Apple Pie by Grandma Ople

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