This recipe is the famous Apple Pie by Grandma Ople and it is outstanding! Pouring the butter and sugar mixture over the crust results in a decadent, sticky-sweet top crust.

Serve hot or cold. Top with whipped cream, ice cream, caramel sauce, or a slice of cheddar cheese.

Prep Time: 30 mins ■ Cook Time: 1 hour ■ Makes: 8 servings


For 9-inch Double Pie Crust

  • 2 cups all-purpose white flour
  • 1/4 teaspoon salt
  • 2/3 cup cold butter
  • 4 to 5 tablespoons ice-cold water

For the Filling

  • ½ cup unsalted butter
  • 3 tablespoons all-purpose flour
  • ¼ cup water
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced


  1. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  2. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
  3. Preheat oven to 425°F.
  4. Melt the butter in a saucepan. Stir in flour to form a paste, and cook together for about 1-2 minutes. Add water, white sugar and brown sugar, and bring to a boil; stirring constantly. Reduce temperature and let simmer for 5 minutes, then remove from heat.
  5. Remove one half of dough from refrigerator. Roll out dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough in bottom of pie pan; unfold. The dough should extend beyond the rim of the pie dish by about 1/2 inch. Put it in the refrigerator to chill while you work on the lattice.
  6. Roll out remaining ball of dough on lightly floured surface into 12-inch circle or large enough to extend a few inches beyond the edge of the pie pan. With a pastry wheel or knife, cut the dough into even strips, 1/2 inch to 3/4 inch wide, depending on how thick you want your lattice strips.
  7. Fill the bottom pie shell with apples, mounded slightly.
  8. Lay out strips of dough vertically over pie and then lift and weave horizontal dough strips through the vertical strips of dough. Trim, seal and crimp together the bottom and lattice top crust.
  9. Gently pour the sugar and butter liquid over, and in, the lattice openings in the crust. Pour slowly, letting it seep through the openings and making sure it doesn’t run off. NOTE: Alternatively, you can pour the mixture over the apples and then top with lattice crust. Brush crust with an egg wash or milk before baking.
  10. Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F. Continue baking for 35 to 45 minutes, until apples are soft.

NOTE: To prevent the pie crust edges from over-browning or burning, use a pie edge protector or aluminum foil shield. You can use the protector at the beginning of baking and remove it for the last 20 minutes of baking, or use it once your crust is nearing that perfectly golden point. The foil/edge protector will keep the edges from burning for the rest of the baking time.

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