Think making a homemade apple pie is too hard? Too time consuming? Think again. Grandma Ople’s Apple Pie … easy and delicious, the perfect combination.
Last Thanksgiving, our church put out a call for homemade pies for the holiday. They were going to deliver them to the shelter, along with a turkey dinner with all the trimmings. The church needed about 35-40 pies. I posted the information on my Facebook page, along with putting it on a local residents’ page that I run.
And they ended up with nearly NINETY pies. To say I had goosebumps when I saw the outpouring of love and support would be an understatement.
It was awesome.
And, of course, I signed up to bake a pie myself. And the night before I was debating with myself.
How bad would be it be if I just donated a store-bought pie?
Or maybe if I ordered a freshly made pie at the bakery?
And I went back and forth, wrestling with myself, on which part of the whole equation really mattered.
Although the church specified homemade. And even went so far as to suggest that apple would be awesome. I decided that the most important part of the request was …. pie.
Not where it came from. Or who made it.
So I rationalized with myself that store-bought would be fine, and I was still fulfilling their needs. But I felt guilty.
Because although it was a busy holiday week.
And I had taken on too much (between the holidays and class mom activities, my cup runneth over).
How could I not figure out a free hour to bake a pie?
Especially for someone alone on the holidays.
And so that’s what I did. I stayed up later than late that night, but I got it done.
And the reward? Was seeing all the donated pies the next morning.
Just such a strong reinforcement of good.
And the pie I made?
Grandma Ople’s Apple Pie.
I don’t make pie that often, but when I do, it’s usually an apple pie. It’s one of Nick’s favorites (with vanilla ice cream on top), and was one of The Ex’s favorites as well.
And this recipe? Well, it couldn’t be easier or more delicious.
Line your pie dish with the bottom layer of crust. Top with a heaping mound of sliced apples. Then pour a sugar/water mixture over everything. Add the top crust. And bake.
Yes, it really is that simple.
Delicious, a beautiful presentation, and truly baked from the heart.
Which is pretty much exactly what you want from your pie.
Grandma Ople’s Apple Pie
Recipe courtesy of AllRecipes
PREP TIME: 30 Min
Original recipe yield: 1 – 9 inch pie
- 1 recipe pastry for a 9 inch double crust pie (I used Pillsbury ready-made crust)
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 8 Granny Smith apples – peeled, cored and sliced (I used 7 apples)
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
I’ve never seen apple pie made this way but it sounds awesome! And much easier than most…
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Christie - Food Done Light says
I love the way this pie came out. When I saw the picture I thought it was drizzled with caramel. I have to try this. I love the way it came out.
Christie – Food Done Light recently posted..Chocolate Raspberry Baked Alaska
Looks delicious! To be clear, does the sugar mixture go on top of the top crust? Or is the top crust…on the top?
That’s too pretty to eat!
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