Apple Pie on a Rainy Day

I’ve been having cravings for apple pie lately. Just the thought of a warm buttery crust with delicious sweet apple filling makes me feel happy inside. And since this morning was quite chilly with a little bit of rain, I forced myself to go to the market and get myself some fresh Granny Smith apples. They smelled great…and since I bought too many, I might save some for caramel apples later.

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The apple pie recipe I used is from called “Apple Pie by Grandma Ople.” The pie came out a little bit too sweet for my family’s liking and so I decided to cut down on the sugar. Other than that, the pie was perfect! We almost ate the whole pie in one day!

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Apple Pie

yield: 8 servings

Double Crust Pastry Ingredients:

2 cups all purpose flour
3/4 teaspoon salt
2/3 cup butter
6 tablespoons cold water


1. In a bowl, combine flour and salt. Cut in butter until dough is crumbly. Add the cold water and mix until a ball is formed. Divide dough so that one half is bigger than the other.
2. Roll out the larger ball and transfer into a 9″ pie pan. Roll out the second ball and cut long vertical pieces to form the lattice cover.
3. Set in fridge while preparing the apple pie filling.

Filling Ingredients:

1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 tsp cinnamon
1/3 cup white sugar
1/3 cup brown sugar
4 Granny Smith apples (peeled, cored and sliced)


1. Preheat oven to 425 degrees Fahrenheit. Melt butter in saucepan and stir in flour to form a paste. Add water, cinnamon, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Fill lined pastry pan with sliced apples. Pour sugar mixture over the top and cover with lattice pastry crust.
3. Bake 15 minutes in preheated oven. Reduce temperature to 350 degrees Fahrenheit. Continue baking for 35 to 45 minutes, until apples are soft.

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