This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
1 - 9 inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

    Advertisement
  • Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

  • Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Nutrition Facts

512 calories; protein 3.6g; carbohydrates 67.8g; fat 26.7g; cholesterol 30.5mg; sodium 240.8mg. Full Nutrition
Advertisement

Reviews (2786)

Most helpful positive review

Rating: 5 stars
09/20/2004
I've made this pie three times now, and it's always made a delicious pie. However, I had an epiphany before making it this last time that greatly improved the result. I've been adding a tbs of cinnamon as was recommended by other reviewers, but made the mistake of adding the cinnamon to the sauce. The pie tasted fine, but the presentation didn't seem as impressive as people raved about. It was dark brown and unappealing. This last time, it occured to me that the cinnamon was making the pie turn dark, so instead of mixing the cinnamon into the sauce, I mixed it into the apples in a bowl before pouring the apples into the crust. The sauce I prepared as stated in the recipe. The resulting pie was picture perfect in its presentation, and cinnamon taste was just as good. So remember, if you want to add cinnamon, add it to the apples, not the sauce. Read More
(4429)
Rating: 5 stars
09/20/2004
I've made this pie three times now, and it's always made a delicious pie. However, I had an epiphany before making it this last time that greatly improved the result. I've been adding a tbs of cinnamon as was recommended by other reviewers, but made the mistake of adding the cinnamon to the sauce. The pie tasted fine, but the presentation didn't seem as impressive as people raved about. It was dark brown and unappealing. This last time, it occured to me that the cinnamon was making the pie turn dark, so instead of mixing the cinnamon into the sauce, I mixed it into the apples in a bowl before pouring the apples into the crust. The sauce I prepared as stated in the recipe. The resulting pie was picture perfect in its presentation, and cinnamon taste was just as good. So remember, if you want to add cinnamon, add it to the apples, not the sauce. Read More
(4429)
Rating: 5 stars
05/18/2008
OK, you've probably read many reviews as to how delicious this pie is (and it really is!). What you've also read is the submitter forgot to list the cinnamon in the recipe or how you should forgo the lattice crust and a few other suggestions. Let me strongly suggest that you try this recipe unaltered at least once. The point is that this is a small twist on traditional apple pie, so no cinnamon (or nutmeg or cloves or raisins etc.). The lattice crust is essential because it lets you pour the caramel mixture over the top and it drains into the fresh apples underneath while leaving a thin coat on the lattice crust. It really isn't hard to do...there's even a short video of a teenager making a lattice crust pie for a dinner in honor of his mom's visiting friend. Check it out if you need some pointers. I also saw comments suggesting to use 6 apples instead of 8. Another suggestion I saw several times said to just put the pie in at 350 degrees for 1 hour and it's fine. I would say if you are using an 8" pie dish, sure, reduce it down to 6 apples but for a 9" dish, 8 apples was just right (I could have probably squeezed in one more). I would also strongly suggest following the baking instructions because the higher temperature helps set the bottom of the crust. With fresh fruit pies, there is a chance the crust will not fully bake in the center as the fruit releases liquid. The high temperatures "temper" the crust during the first 15 minutes of baking. Finally, Read More
(2963)
Rating: 5 stars
02/11/2007
There's no need to keep looking around for an apple pie recipe. This one is delicious. I modified it slightly based on other reviews. Use 6 apples (instead of 8) and you'll have plenty. Instead of pouring the sauce on top of the pie crust, I just mixed it in with the apples. Additionally, I added 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1 tsp. vanilla to apples. To make my life easier, I used the Pilsbury ready-made pie crust and I didn't do the lattice top. Instead, I just made slits in the pie crust, brushed a thin coating of milk over the top and sprinkled with sugar. Don't forget to put a cookie sheet under the pie dish when baking--it will overflow! Lastly, I thought my apples turned out perfectly extending the cooking time at 350 to 50 minutes. Please enjoy this recipe!!! Read More
(893)
Advertisement
Rating: 1 stars
08/14/2009
Such a disappointment. Nowhere in the notes for this recipe does it warn that allowing the sugar mixture to cool would have disastrous affects. I should have known, but went ahead with this recipe anyways. In retrospect I think a traditional pie recipe would have been the way to go. Heed my warning though, don't start your sugar mix until all your prep is done and your pie is ready to be made. Read More
(192)
Rating: 5 stars
12/15/2005
My family hovers to see who can sit closest to this pie every Thanksgiving. To make it easier on yourself, use 1 less apple, pour most of the sauce over the apples before putting on the crust, then drizzle remaining sauce over the lattice, then cover crust edge with foil until last 20 min (trust me on this one). Cook on a cookie sheet as sauce will drip out! I don't have lots of time, so I use the refridgerator crusts & with the addition of the sauce it comes out great! For our tastes I add lots of cinnamon. Read More
(188)
Rating: 5 stars
07/02/2010
I am a retired professional chef and I have never had an apple pie like this apple pie! It is amazing! I like to toss the apples with cinnamon and instead of 1/4 cup of water alone, I use half bourbon and half water. Also...I suggest adding 1/4 teaspoon of salt. Many people don't realize that adding just a touch of salt to sweet dishes helps to bring out the flavor! But no matter what alterations you do to this pie, the magic is in its preparation! Pouring the liquid over the latticework crust creates a crunchy topping while the liquid that bakes with the apples almost caramelizes. In fact, I almost wanted to call this "caramel apple pie". What a great submission! By far and away this is THE best apple pie I have ever tasted! Read More
(138)
Advertisement
Rating: 5 stars
10/21/2006
I don't like pie and I loved this recipe! I made mine by using one of each different kind of apple I could find, fuji, granny smith and two other kinds I can't remember names. I put them in a bowl and sprinkled with 1tsp cinnimon and 1tsp nutmeg then tossed. Poured most of mixture in and tossed again then put in ready made crust. I drizzled the rest of the mixture (sugars) over the top of the crust and it baked beautifully! I did the 15 minutes at 425 then 30 at 350 then I turned the oven off and let it sit. So yummy! Read More
(10)
Rating: 5 stars
11/01/2020
This is so good Read More
(1)
Rating: 5 stars
10/08/2018
Haven’t tasted yet but looks great! Read More