Grandma Ople’s Apple Pie
Have you heard of Grandma Ople’s Apple Pie? It has been one of Allrecipes biggest hits. I have to admit, however, that I have been skeptical of this recipe for years. It seemed too easy, too quick, and against everything I believed how a good apple pie should be made. My sister, Amanda, on the other hand, swears by this recipe. She’s made it a couple of times now, and every time it comes out just right. Also, for the record, she is not a pie baker. Her specialty is cookies. I am the pie baker in the family, but Amanda’s apple pie trumps mine. Boo! Grandma Ople, I would like to take this opportunity to formally apologize for ever doubting your delicious apple pie recipe. This has now become one of my “tried and true’s”. It is a perfect addition to my holiday dessert table.
The gist of this recipe is that you fill a pie shell with sliced apples, decorate with lattice, and then gently pour a butter/sugar mixture over top. I have tweaked the recipe a bit by sautéing the apple slices in rum and butter first. I did this because I always like to precook my apples just a little bit. This adds more flavor to the pie filling, and it helps prevent the pie from shrinking when baked in the oven. However, this step is entirely optional. Oh, and you can get your pie pastry dough recipe here. Click here to learn how to make a lattice crust.
I used five, very large Cortland apples.
Cut up the apples and scatter them about on your pastry shell. I deviated a bit from the recipe and sautéed the apple slices in butter and rum for five minutes.
Slowly pour the butter/sugar sauce over the lattice design.
The delicious sauce will not only crisp up the lattice as it bakes, but drip into the pie, coating the apple slices.
After baking, let the pie cool for a few hours.
Enjoy with whipped cream or good vanilla ice cream.
- 1 recipe pastry for a 9 inch Double Crust Pie
- 1/2 cup (112 g) Unsalted Butter
- 3 tablespoons (24 g) All-Purpose Flour
- 1/4 cup (75 ml) Water
- 1/2 cup (103 g) White Sugar
- 1/2 cup (105 g) Brown Sugar, packed
- 5 to 7 large Cortland Apples, peeled, cored and sliced
- 1 TBS (14 g) Unsalted Butter
- 2 TBS Rum
- Preheat oven to 425 degrees F (220 degrees C).
- Roll out one half of the pastry dough to a rough 10" circle. Place it in your pie plate, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll out the other pastry dough to a rough 10" circle. Carefully cut our your lattice strips, and place on a parchment-lined baking sheet, and loosely cover with plastic wrap. Refrigerate for 30 minutes.
- Melt 1 tablespoon of butter in a sauté pan. Add 2 tablespoons of rum and the apple slices, and sauté for 3 to 5 minutes or until a little softened. Set aside.
- Melt the butter in a saucepan. Stir in flour to form a paste.
- Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and simmer for 5 minutes. Take off burner and set aside.
- Fill the chilled pie shell with apples, mounded slightly. Cover with a lattice work crust. Trim, and flute the edges of dough around the pie.
- Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C).
- Continue baking for 35 to 45 minutes, until the crust is golden brown.
- 1. Pie plate
- 2. Medium sauce pan
- 3. Medium sauté pan
- 4. Fluted pastry cutter, or pizza cutter
