it’s K-Rad y0!   Starting from scratch

December is here, and it’s time to get fat! No really, we love to bake goods this time of year, for ourselves, family, and friends. Last night we made this apple pie, and honestly, it is the best apple pie I ever had in my life. No joke. The recipe is quite unique, and the differences are clever solutions to various problems that are often encountered when baking a pie.

Ingredients

• Your favourite 9 inch double pie crust recipe
• 1/2 cup unsalted butter
• 3 tbsp flour
• 1/2 cup white sugar
• 1/2 cup brown sugar (packed)
• 1/4 cup water
• 7-8 Granny Smith apples, peeled & sliced
• Cinnamon

Directions

• Preheat oven to 425 Fahrenheit (220 C)
• 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.
• In a bowl, toss the sliced apples with enough cinnamon to coat them lightly
• Place the bottom crust in your pan. Fill with apples, and use lattice method for top crust

This is where the major difference is. Notice that the pie filling is still sitting in a saucepan, while you made a lattice top pie crust. This is very important! Lattice crusts are easier to do than they look, it only takes about 10 strips to cover a pie.

• Now gently pour the pie filling mixture over the top of the crust, being careful not to spill over the edges. First try to fill the ‘gaps’ in the crust, then feel free to cover the thing entirely

• Bake at 425 F (220 C) for 15 minutes. Lower temperature to 350 F (175 C) for another 35 to 45 minutes

Because the sauce is on top of the crust, it not only forms a nice presentation with an amazing sticky gooey top crust, but the bottom crust does not get wet, so is able to quickly cook and ’set’ in the first 15 minutes of baking. After that, the sauce moves down, blends with the juices and sugars from the apples, and results in what I think is the best apple pie ever.

Let me know if you use this recipe! Credit: All Recipes.