Instead of sprinkling sugar and butter cubes on your pie before cooking it, this recipe makes a sauce that coats every apple slice, which makes it delicious. Serve it with fresh whipped cream, or vanilla ice cream!
One double crust pie crust
One stick of unsalted butter
3 Tablespoons All-Purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Cortland Apples
No nutrition information available
Peel, core, and slice the apples to about ¼ inch. Preheat oven to 350 degrees F. Lay out the bottom crust in your pie pan. Cut off the excess dough to about a ½ inch overhang. Put the pie dough in the fridge until needed. Melt the butter in a saucepan on low heat. When completely melted, add flour, and stir to form a paste. Add the water, white sugar and brown sugar and stir until you have a smooth sauce. Bring the sauce to a simmer, and then to a boil, and back to a simmer. Take the sauce off the stove. Mix ⅔ of the sauce in with the apples until the apples are coated with it. Take out the pie pan with the pie dough in it, and pour the apples into the pan. Make a mound with the apples. Make a lattice work top with the rest of the pie dough, and place it over the pie. A regular crust will work too. Cut off the excess dough to about ½ inch overhang, and pinch the bottom and top crust together. Place the pie in the oven and bake for about 40-50 minutes, but check regularly. Take out pie and let sit for 5-10 minutes, and then slice.