Grandma Ople's Apple Pie

By Lori

8 Person

120 Minutes

0 Calories

Tired of ordinary old apple pie? Well this fabulous recipe adds a delicious twist to the apply classic. Sliced, unadorned apples are mounded into a pie crust and topped with a lattice crust. Then, just before baking, a sweet, thick sugar syrup is poured carefully onto the crust. An hour later, the apples are tender and fragrant and the crust a glistening brown.

Ingredients

For the filling

8 Granny Smith apples-peeled, cored and sliced
1/4 water
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup unsalted butter

For the Pie dough

1/2 cup ice water
6 oz. very cold vegetable shortening, cut into chunks
11 oz. very cold unsalted butter, cut into small cubes
2 1/2 tsp. kosher salt
630 g unbleached all-purpose flour

Method

01

Pie dough (makes enough for two double-crust pies) In the bowl of a stand mixer fitted with the paddle attachment, place flour and salt and blend on low speed.
02

Add the butter and mix on low speed until the flour looks crumbly.
03

Add the chunks of shortening and continue to mix on low speed. When clumps begin forming, and the dough holds together when you press some between your fingers, slowly pour the water in while the mixer is on low speed. Mix just until incorporated.
04

Flour a work area and turn the dough out. Gather it into a ball. Cut it into 4 equal parts. Weigh them out to get even pieces, if you have a kitchen scale.
05

Gently form each piece into a flat round disk and wrap in plastic wrap. Refrigerate at least two hours. Dough can be kept in the refrigerator for 5 days, or frozen for one month. Store in zipper freezer bags.
06

If making the dough yourself, roll out one round of dough on a lightly floured surface into a circle about 11 inches across. Place crust into a 9-inch pie pan with 1-inch high sides.
07

Roll another round of dough into a circle about 10 inches across.
08

With a knife or scissors, cut excess dough from bottom layer, keeping about a ½ inch overhang. Set aside scraps.
09

For the filling: Melt the butter in a sauce pan. Stir in flour to form a paste. Add white sugar and water; bring to boil. Reduce temperature and simmer 5 minutes.
10

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.
11

Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue baking for 35 to 45 minutes.

Related Tags

Christmas Main Dish Recipes

Grandma Ople's Apple Pie

3.8

( By Lori )

01 Information

Grade medium
Serving 8 servings
Prep Time 30 Mins
Cook Time 90 Mins
Total Time 120 Mins

02 Ingredients

For the filling

8 Granny Smith apples-peeled, cored and sliced

1/4 water

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup unsalted butter

For the Pie dough

1/2 cup ice water

6 oz. very cold vegetable shortening, cut into chunks

11 oz. very cold unsalted butter, cut into small cubes

2 1/2 tsp. kosher salt

630 g unbleached all-purpose flour

03 Method

Step 1

Pie dough (makes enough for two double-crust pies) In the bowl of a stand mixer fitted with the paddle attachment, place flour and salt and blend on low speed.

Step 2

Add the butter and mix on low speed until the flour looks crumbly.

Step 3

Add the chunks of shortening and continue to mix on low speed. When clumps begin forming, and the dough holds together when you press some between your fingers, slowly pour the water in while the mixer is on low speed. Mix just until incorporated.

Step 4

Flour a work area and turn the dough out. Gather it into a ball. Cut it into 4 equal parts. Weigh them out to get even pieces, if you have a kitchen scale.

Step 5

Gently form each piece into a flat round disk and wrap in plastic wrap. Refrigerate at least two hours. Dough can be kept in the refrigerator for 5 days, or frozen for one month. Store in zipper freezer bags.

Step 6

If making the dough yourself, roll out one round of dough on a lightly floured surface into a circle about 11 inches across. Place crust into a 9-inch pie pan with 1-inch high sides.

Step 7

Roll another round of dough into a circle about 10 inches across.

Step 8

With a knife or scissors, cut excess dough from bottom layer, keeping about a ½ inch overhang. Set aside scraps.

Step 9

For the filling: Melt the butter in a sauce pan. Stir in flour to form a paste. Add white sugar and water; bring to boil. Reduce temperature and simmer 5 minutes.

Step 10

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.

Step 11

Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue baking for 35 to 45 minutes.

04 Author