By Grace Sweeney
This apple pie recipe is just…absolutely delicious. Over the top you pour a sugary syrup and it is just incredible. I’ve never had better apple pie. And with it being in an 8-by-8 pan, you don’t need to worry about getting the “perfect” slice when it’s baked, and you can just scoop it out with a spoon!
Servings: About 6. Cuisine: American,
Total time: About 1 hr & ½
Tags: Vegetarian, Desserts,
Ingredients:
10 small apples
½ cup butter
3 tablespoons butter
½ cup sugar
½ cup brown sugar
¼ cup water
Pie crust (use our recipe here or buy a storebought one!)
Directions:
Cut the apples into slices, and then chunk them. Some people peel their apples, which you can do, but I find that it doesn’t change how it tastes at all. In my opinion it’s just more work.
Preheat the oven to 425° F, or 220° C.
Roll out one section of the pie pastry (see our recipe or use storebought) into a rough square, about three inches bigger than the 8x8 pan. Press it into an 8x8 square pan. Roll out the other section of dough into a square and then slice it into eight 1-inch strips. Place all the chopped apples into the pie crust.
Weave the lattice. Lay four strips across the pie, then, by lifting up the strips to make a weaving pattern, weave the other strips in.
Melt the butter in a small pan over low heat. Add the flour and stir until it forms a paste. Cook until it’s fragrant and smells absolutely delicious, even though there’s no sugar! J Add the regular sugar, brown sugar, and water and then bring to a boil. Make sure to stir it constantly so that it doesn’t burn! When it starts to boil, turn it down to low heat and simmer for three to five minutes. Remove from heat.
Slowly and gently pour the sugar mixture over the crust into the apples. It’s okay if it goes on the crust, but make sure it doesn’t run off the sides!
Bake for 15 minutes. Lower the temperature to 345° F or 175° C and bake for 35-40 more minutes, or until the apples are soft. Enjoy with vanilla ice cream!
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