I have to admit that I don’t bake pies too often, maybe a couple times each year, tops. This year I decided to be more traditional for Thanksgiving Day desserts, and baked pecan pie, pumpkin pie cake, and this delicious apple pie superstar.
It had been six years since I last baked an apple pie, and it was this exact recipe I made again. What makes this particular apple pie unique is the use of a boiled brown sugar syrup in lieu of plain sugar. The delicious caramally sauce is presented both inside and on top of the lattice crust.
If you are like me and not a big fan of pie crust in general, than you will appreciate how the sugar syrup transforms it into a sweet delicious vehicle for the scrumptious fruit filling.
- Two uncooked pie crusts
- ½ cup butter
- 3 Tablespoons all-purpose flour
- 3 Tablespoons water
- ½ Tablespoon pure vanilla extract
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 8 medium apples, peeled and thinly sliced
- Heat oven to 350 degrees Bake the pie crust base for 10 minutes.
- Melt the butter in a medium saucepan. Stir in flour. Add remaining ingredients except apples and bring to a rolling boil. Reduce temperature to low; stir occasionally until thick.
- In a large bowl, stir apples and ⅔ of the boiled mixture together. Pour into prebaked pie crust.
- Form a lattice top with remaining pie crust. Evenly pour remaining ⅓ boiled mixture over top.
- Bake for 60 minutes, uncovered, until golden brown.