Sweet Apple Pie

apple+pie+Sur+la+TableI’ve made a number of apple pies in my day. Some have turned out well, others, well, best left unsaid. Mostly I have trouble with the juices thickening up. The pie tastes fine, but it’s shall we say a bit runny. If you like your apple pie with ice cream, that works pretty well, since the juices bathe the ice cream and it’s all a wonderful marriage.

But sometimes, you like a nice firm pie, but still one where the apples are nicely done, yet not mushy.

It’s hard to get all that together.

This recipe worked pretty well, and was unique. I like unique.

So give it a go and see what you think. Whether it meets your needs or not, it will still taste fabulously. This is one from Moshasmama at All Recipes.


  • 1 recipe for a double crust pie pastry. ( You can use your own, or buy it ready-made if you must!)
  • 1/2 c unsalted butter
  • 3 tbsp flour
  • 1/4 c water
  • 1/2 c white sugar
  • 1/2 c packed brown sugar
  • 8 medium-sized apples (granny smith work best for pies I find, but a good hard apple will suffice and here in the Southwest, we seem to have a half-dozen or so which are very firm and sweet.) Peel, core and slice.


  1. Preheat oven to 425°.
  2. Melt the butter in a saucepan, add flour, and stir into a roux, cooking for a couple of minutes while stirring.
  3. Add the water and sugars, bring to boil and reduce to a simmer.
  4. Meanwhile, get your apples ready.
  5. Place the bottom crust in the pan.
  6. Fill with apples, there should be enough to mound nicely.
  7. Roll out the top crust and cut into strips to make the lattice.
  8. Pour the syrup over the apples evenly.
  9. Cover with the lattice strips.
  10. Place in the oven and cook for 15 minutes.
  11. Reduce temperature to 350° and bake an additional 35-45 minutes or until apples are pierced easily with a sharp knife blade.

One thought on “Sweet Apple Pie

  1. Pingback: Sweet Apple Pie | The Eldest Minion

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