Dear readers, I am so sorry I haven't posted in two weeks! I have plenty of excuses, but I won't dare make light of my neglect. I am sure I have lost all my faithful readers. But, if any of you remain, I shall reward your steadfastness with the following recipe for THE BEST apple pie I have ever had. 
Oh, the lattice crust! The crispy, buttery, cinnamony, nutmegy, brown sugary lattice crust! But it gets better (or at least, comparable), beneath the crust lies a rich, almost custardy, apple filling.

You're ready for the recipe aren't you? Well you're going to have to wait. First come the progress pictures!
Pro-tip: If you have a food processor with a slicing blade, use it to slice peeled, cored apples for apple pie! It works perfectly, and is a lot quicker than cutting each apple into thin slices by hand.
Once you slice the apples, put them directly into your pie crust (I used a store-bought crust, as usual). You heard me right! Put the apples straight into the pie crust! No seasoning or anything! Then you top it with a lattice crust, like so.
I used this tutorial, very helpful! Then, in a saucepan you melt butter and add some flour,  white sugar and brown sugar, cinnamon and nutmeg. Bring the mixture to a boil and then simmer. Next, pour the mixture on top of the crust slowly so it drips through the spaces onto the apples. 
Put the pie in a 350 degree oven for 35 to 45 minutes, and serve!
Best Apple Pie Ever!
adapted from Grandma Ople's Apple Pie recipe.

1 double crust pie pastry
1/2 cup unsalted butter
3 tablespoons flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
5+ Granny Smith Apples

Preheat oven. Peel, core and slice the apples and place in a prepared pie crust. Melt butter in a saucepan. Stir in flour to make a paste. Mix in white sugar, brown sugar, cinnamon and nutmeg. Bring to a boil and then reduce to a simmer. Pour over the lattice crust slowly. Bake for 35-45 minutes.

12/20/2010 14:43

Wait, wait, wait. That's really it? I always though apple pie was this terrifyingly difficult dessert to make. I so need to try this when I get back to Chicago.


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