my take on the famous grandma ople’s apple pie
As I broke into the last piece of my 1st ever homemade apple pie I made thinking I’d share it with HIM and even though I got choked up about how dysfunctional my attraction for him is I savoured what I consider to be the most delicious tastes I haven’t had in a mighty long time.
More important than any of this licking my wounds, please find the recipe I pole vaulted into the fantastical world of the delicacy of homemade apple pie making. I used a French puff pastry crust I had in the freezer that was given to me. There are countless perfect pie crust recipes online. I once found the Bubby’s pie crust pastry recipe but can’t now. Trust me, I’ll be making a fine pie crust whenever I shouldn’t have a good quality pie crust in the freezer.
WHAT I USED
1 pac of French PuffPastry dough
1⁄2 C unsalted BUTTER
3 Ts all-purpose FLOUR
3/4 C course natural SUGAR
1 or 2 Ts – LEMON JUICE
4-5 APPLES – peeled, cored and sliced
DIRECTIONS
Melt the half stick of butter in a sauce pan. Stir the flour in to form a paste. Add the sugar and the juice of a good sized wedge of lemon.
Bring this mixture to a boil. Reduce temperature, and let it simmer for about 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples. I tried my best to build mounds of each half of apple slices.
Step 1
Gently pour the sugar and butter liquid over the crust.
Pour slowly so that it does not run off.
Bake 15 minutes at 425°F (220°C). Reduce the temperature to 350°F (175°C), and continue baking for 35-45 minutes.
I’m definitely going to try this recipe with a splash of Sherry, Madeira, or Marsala in addition to the lemon juice.
I made some kind of design on top with a few left over pieces of pie dough I had after fitting it into the pie dish.
