Do you want to make the easiest, most delicious apple pie for your friends and family? Well then, read on and try this one on for size.
After some tweaking and much practice, I have a recipe that will come out perfectly every single time. This pie is good all year ’round because you can always find delicious Granny Smith apples. There is something about yummy, homemade apple pie that just puts big smiles of people’s faces.
I make this pie every time I’m going to someone’s house and need a hostess gift. Leave the scented candles and decorative soaps at home … people really just want pie. Believe me, you will get a huge thank you after they taste this little piece of heaven.
I know you’ll all have success with this one. Good luck in the kitchen and have fun devouring it!
Cinnamon Apple Pie
- Two 9-inch pie crusts
- ½ cup unsalted butter
- 3 tablespoons flour
- ½ teaspoon cornstarch
- ½ cup white sugar
- 1 teaspoon cinnamon
- ½ cup packed brown sugar
- ¼- ½ cup water
- Splash of fresh lemon juice
- 6-8 Granny Smith apples, peeled, cored and sliced
- Start by placing one of your crusts into a greased 9-inch pie crust. Blind bake it in a 350 degree oven for about 15 minutes. Remove from oven and set aside.
- Melt butter in saucepan. Stir in flour and cornstarch. Add white sugar, cinnamon and brown sugar. Stir to successfully mix all ingredients together. Add water (start with ¼ cup) and lemon juice. Bring to boil, then remove butter mixture from heat. (The mixture should be like a thick syrup consistency. If mixture looks too thick, add a little more water.)
- Fill blind baked crust with apples until mounded in the center. Perform lattice work on top of apples with the remaining pie crust.
- Pour butter mixture over entire lattice top. Try not to let it run off the edges.
