Ingredients:

  • 1 package (15 oz) refrigerated double crust pie dough
  • 8 small Granny Smith apples
  • 1/2 cup unsalted butter
  • 3 tablespoons all purpose flour
  • 1/4 cup water
  • 1/2 cup white granulated sugar
  • 1/2 cup packed light brown sugar

Instructions:

  1. Heat your oven to 425°F (220°C).
  2. In a medium saucepan, melt 1/2 cup unsalted butter over medium heat.
  3. Stir in 3 tablespoons of all purpose flour to form a smooth paste. Cook for 1 minute until it smells slightly nutty.
  4. Add 1/2 cup white sugar, 1/2 cup light brown sugar, and 1/4 cup water. Bring to a boil then reduce heat and simmer.
  5. Place the bottom crust into a 9 inch pie plate. Fill it with your 8 sliced Granny Smith apples, mounding them slightly in the center.
  6. Cover the apples with the second crust cut into 1 inch strips, weaving them into a lattice pattern. Ensure the edges are tucked and crimped tightly.
  7. Slowly and carefully pour the hot sugar mixture over the lattice. Do this slowly so it coats the crust and seeps into the gaps.
  8. Bake for 15 minutes at 425°F. Watch for the crust to start turning pale gold.
  9. Reduce the oven temperature to 350°F (175°C). Bake for another 35 to 45 minutes.
  10. Remove when the apples are soft and the syrup bubbles turn a deep amber and the crust is dark golden.