Saucy Apple Pie

I found this recipe over on allrecipes.com the other day, and even though I just made an apple pie, I had to make this one too.  I have never seen a pie recipe quite like this before, and that appeals to me in a major way.   I love to try new things, and luckily this one turned out beautifully.  This pie differs from the traditional by calling for un-doctored sliced apples inside of a lattice topped pie, with a cooked syrup mixture poured over the top.  Yes, over the crust, apples, everything.  Intriguing, no?  It was delicious.  They syrup gave it a bit of a caramely flavor, and the consistency was great - not too runny.  

Saucy Apple Pie

1 recipe pastry for a 9 inch double crust pie

1/2 cup (1 stick) unsalted butter

4 Tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

4 medium Granny Smith apples, peeled, cored, and sliced

4 medium gala (or braeburn or fuji) apples, peeled, cored, and sliced

Preheat the oven to 425F.

Melt butter in a sauce pan. Stir in flour, white sugar, and brown sugar.  Add the water and bring to a boil. Reduce temperature, and simmer 5 minutes.

Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly in the center. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust very carefully so it doesn't run off the edges.  

Place the pie in the oven with a foil lined baking sheet set on the rack below directly underneath the pie.  Bake the pie for 15 minutes. Reduce the temperature to 350 degrees  and continue baking for 45 to 60 minutes, or until the filling is bubbly in the center.  If the top of the pie gets too brown, you can cover it lightly with tin foil.  Remove pie from the oven and cool completely on a cooling rack.

Enjoy!  -Cardamommy