Grandma Ople's Apple Pie
Grandma Ople's Apple Pie is a classic homemade American dessert.Fresh apples create a sweet and tender fruit filling.A buttery pastry crust provides a flaky and golden exterior.A homemade butter-and-sugar sauce gives the pie its signature richness.A lattice pastry topping creates an attractive traditional appearance.Serve warm with vanilla ice cream for a comforting dessert.
Ingredients
For the Pie Crust
- 2 refrigerated pie crusts, homemade or store-bought
- 1 tablespoon all-purpose flour, for dusting
- 1 tablespoon milk, for brushing the crust
For the Apple Filling
- 6 medium Granny Smith apples
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
For Grandma Ople-Style Butter Sauce
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup water
- ½ cup granulated sugar
- ½ cup packed brown sugar
Instructions
- Wash, peel, and core the Granny Smith apples. Slice them into thin, even pieces and place them in a large mixing bowl.Add the lemon juice, granulated sugar, cinnamon, and nutmeg. Toss gently until the apple slices are evenly coated. Set aside while preparing the pastry and sauce.
- Preheat the oven to 425°F (220°C).Lightly dust a clean work surface with flour. Roll out one pie crust and carefully place it into a 9-inch pie dish. Gently press the pastry against the bottom and sides of the dish.Trim any excess dough, leaving a little overhang around the edges.
- Transfer the seasoned apple slices into the prepared pie crust. Arrange them evenly, creating a slightly rounded mound in the center.Distribute the apples carefully so that the filling cooks evenly. Set the pie aside while preparing the buttery sauce.
- Place a medium saucepan over medium heat and melt the butter.Stir in the flour and cook for approximately 1 minute, stirring continuously to remove any raw flour taste.Gradually add the water, granulated sugar, and brown sugar. Stir until the mixture becomes smooth and the sugars dissolve.
- Bring the butter mixture to a gentle boil. Reduce the heat and simmer for approximately 2–3 minutes, stirring occasionally.The sauce should become smooth and slightly thickened. Remove it from the heat and allow it to cool briefly.
- Roll out the second pie crust on a lightly floured surface. Cut it into approximately 10 even strips using a sharp knife or pastry cutter.Arrange the strips over the apple filling in a woven lattice pattern. Press the ends gently against the bottom crust and trim any excess pastry.
- Slowly pour the prepared butter and sugar sauce over the lattice crust. Distribute it carefully so that it flows through the openings and coats the apple filling.Avoid pouring too quickly, as the sauce may overflow the edges of the pie dish.
- Brush the exposed pastry lightly with milk to encourage golden browning.Place the pie on a baking sheet to catch any possible drips during baking.
- Bake in the preheated oven at 425°F (220°C) for approximately 15 minutes.Reduce the oven temperature to 350°F (175°C) and continue baking for another 40–50 minutes, or until the apples are tender and the crust is deep golden brown.If the edges become too dark, cover them loosely with aluminum foil.
Notes
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Apple Variety: Granny Smith apples are ideal because their tart flavor balances the sweetness of the sauce.
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Apple Slices: Cut the apples into similar-sized slices to encourage even cooking.
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Pie Crust: Refrigerated pastry makes preparation easier, but homemade pie dough works beautifully too.
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Butter Sauce: Stir continuously while preparing the sauce to prevent lumps.
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Lattice Design: A woven pastry topping allows steam to escape and gives the pie a traditional appearance.
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Baking Sheet: Place the pie on a baking sheet to catch any bubbling sauce.
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Cooling Time: Allow the pie to cool sufficiently before slicing to help the filling set.
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Serving Temperature: The pie can be served warm or at room temperature.