This apple pie is so simple to whip up and tastes delicious! The butter syrup mixture thickens on the stove to make a home-made caramel that gets poured over the crust. I love this pie because it never gets watery and the crust always has a perfect crunch. Perfect after-dinner dessert for those chilly autumn nights.
Trust me, you don’t want to miss out on this…
“American” Apple Pie
- 1 package double pastry pie crust
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 2 tbsp cinnamon
- 6 apples (Granny Smith are recommended)
Preheat oven to 425 degrees. Peel, slice, and core apples. Toss apples with the cinnamon.
Melt butter in a sauce pan. Stir in flour to thicken. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature and simmer for 5 minutes.
Place the bottom crust in a 9″ pie pan. Fill with apples. Cover with basket weave crust. Gently pour the sugar and butter syrup over the crust making sure to cover entire pie, but not drip off the edge.
Bake for 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes.