Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F (220 degrees C). Peel and core the apples, then slice them thinly. Set aside.
- Melt the butter in a saucepan over medium heat. Add the flour and stir to create a paste. Cook for about 1 to 2 minutes until fragrant. Stir in both sugars and the water. Bring to a boil, then reduce heat to low and simmer for 3 to 5 minutes. Remove from heat.
- Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out the remaining pastry so it overhangs the pie by about 1/2 inch. Cut the pastry into eight 1-inch strips.
- Place the sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over the apples. Use longer strips in the center and shorter strips at the edges.
- To make a lattice crust, fold the first and third strips back. Lay one of the unused strips perpendicularly over the second and fourth strips. Unfold the first and third strips back into place.
- Fold the second and fourth vertical strips back. Lay one of the remaining unused strips perpendicularly over top. Unfold the second and fourth strips back into place. Repeat this process with the last two strips of pastry to weave the lattice.
- Fold and trim any excess dough at the edges as needed, and pinch to secure.
- Slowly and gently pour the sugar-butter mixture over the lattice crust, ensuring it seeps over the apples. Brush some onto the lattice, but avoid letting it run off the sides.
- Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 45 minutes, or until the apples are soft.
- Serve and enjoy!
Nutrition
Notes
This pie is delicious served warm, topped with whipped cream, ice cream, or more caramel sauce. It is also good served alongside a slice of Cheddar cheese.