I’ve often been troubled by the liquid in my apple pies running out as soon as the first slice is cut; the sugary juices just haven’t been thick enough. I’m trying a new method for this autumn apple pie, inspired by Grandma Ople on allrecipes. I’ve changed a few things, but this technique gives me a thicker, more syrupy juice that stays put. The brown sugar gives a hint of caramel. I’ll keep making this again and again.
The decoration is inspired by Family Feedbag. Thanks to Baking Fix for sharing it. I can see this carrying over to other holidays. Instead of a tree trunk vent and colored leaves, it could become a sunflower, a burst of hears, or stars.
Autumn Apple Pie
- Category: Dessert
- Cuisine: American
Ingredients
- 8 apples (I used half Granny Smith and half a crisp red apple)
- double pie crust
- 1/2 cup butter
- 1/4 cup flour
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- gel coloring
- milk
- sugar
Instructions
- Preheat the oven to 425
- Peel, core, and slice the apples
- Reserving a small amount for coloring, roll out half of the remaining pie dough and line the pie pan
- Melt the butter in a saucepan over medium heat, stir in the flour, let it cook for a couple of minutes
- Add the water, sugars, and cinnamon, simmer for 5 minutes, stirring occasionally
- While the sugar mixture is cooking, carefully place the apple slices in the crust, I place them individually rather than just pouring them into the pan
- I put them right next to each other, filling in empty space to minimize the shrinkage and air space at the top, as they cook
- Pour the hot syrup over the apple slices, distributing it evenly over the pie
- Add the top crust, and cut out the tree trunk, I started with a sharp knife, but switched to scissors
- Work gel colors into reserved dough, roll out and cut with small leaf shaped cookie cutters, I used a sharp knife to add a stem to the center of the leaves
- Brush the back of the leaves with water and arrange on the top crust
- Brush the crust and leaves with milk and sprinkle with sugar
- Bake for 15 minutes and reduce the heat to 350, bake for another 35 – 45 minutes
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Debbie MRtin
I need a good crust recipe. My gram made the best dough no recipe. She used lard. Anyone have one that’s good!