Double Crust Apple Pie
As promised in last week’s Coconut Oil Pie Crust blog post, I’m back today with the recipe for this Double Crust Apple Pie. This recipe was adapted from a favorite on allrecipes.com, called Grandma Ople’s Apple Pie and is one you’ll definitely want to try. So if you haven’t made a pie in a while (or even if you crank out pies left and right), grab that apron and dust off the ol’ rolling pin because this pie must be made.
Next, one tip my Mom taught me when baking with apples–always use an assortment, that way you have both tart and sweet all in one tasty bite. Use whichever apples you prefer, but definitely be sure to have some Granny Smiths in the mix. I used Granny Smith and Pink Lady. Mine were on the smaller side so I used quite a few (plus I wanted a well-mounted pie). After they were peeled and cut into chunks, I added fresh lemon zest and the juice of that lemon then sprinkled the apples with cinnamon.
The next few steps were done on the stove. I melted a stick of butter and added flour, sugar, brown sugar, and vanilla to it to make a delicious caramel for the apple filling. After the caramel was finished cooking (about 5 minutes), I mixed it with the apples and poured it into my dough-lined pie pan. Laying my other crust on top, I cut slits, brushed it with a beaten egg and sprinkled the top with some sugar. (I used sanding sugar, which is more coarse than regular sugar, but use whatever you have on hand.)
Because of the caramel sauce, this pie is on the runnier side. Think: runny, gooey, delicious. Balanced with the flaky crust, it really is an awesome pie.