Apple Pie by Grandma

Ingredients

• 8 small Granny Smith Apples (Peeled, cored, and thinly sliced (about 1/4 inch thick). A mix of Granny Smith and Honeycrisp can be used for a balance of tartness and sweetness.)
• 1/2 cup Unsalted Butter (Melted. Adds richness to the filling. Salted butter can be substituted, reduce salt elsewhere.)
• 3 tablespoons All-Purpose Flour (Used to thicken the sauce. Whisk well to avoid any lumps in the sauce. Can substitute with cornstarch for a gluten free alternative.)
• 1/2 cup White Sugar (Granulated. Adds sweetness to the caramel sauce.)
• 1/2 cup Packed Brown Sugar (Adds a deeper, caramel-like flavor. Light or dark brown sugar can be used.)
• 1/4 cup Water (Used to create the caramel sauce.)
• 1 (9-inch) Double-Crust Pie Pastry (Thawed. Use store-bought or homemade. Ensure the pastry fits a 9-inch pie plate. Can use one or two packs of store-bought crusts depending on size.)

Instructions

1. Preheat oven to 425 degrees F (220 degrees C). Position rack in the center. Line a baking sheet with parchment paper to catch any drips.
2. Prepare apples: Peel, core, and thinly slice apples to about 1/4-inch thickness. Place in a large bowl.
3. Make caramel sauce: In a medium saucepan over medium heat, melt butter. Add flour and stir until a smooth paste forms. Cook, stirring constantly, for 1-2 minutes until fragrant.
4. Add sugars and water: Add white sugar, brown sugar, and water to the saucepan. Bring to a boil, stirring until sugars dissolve.
5. Simmer: Reduce heat to low; simmer uncovered for 3-5 minutes, stirring occasionally, until slightly thickened.
6. Prepare bottom crust: Gently press one pastry into a 9-inch pie plate, fitting snugly against the bottom and sides. Trim excess pastry, leaving a 1/2-inch overhang.
7. Cut lattice strips: Roll out the remaining pastry on a lightly floured surface. Cut into eight 1-inch wide strips.
8. Fill the pie: Arrange sliced apples evenly into the bottom crust, mounding slightly.
9. Create lattice top: Lay four pastry strips vertically across the apples, evenly spaced. Fold back the first and third strips. Place one strip horizontally across the unfolded strips. Unfold the folded strips. Repeat, alternating folded strips, until a woven lattice forms.
10. Trim and crimp edges: Trim excess pastry from lattice and bottom crust, leaving a 1-inch overhang. Fold overhang under itself and crimp decoratively to seal.
11. Pour sauce: Slowly and gently pour sugar-butter mixture evenly over the lattice and apples.
12. Bake: Bake in the preheated oven for 15 minutes at 425 degrees F (220 degrees C). Reduce temperature to 350 degrees F (175 degrees C) and continue baking for 35-45 minutes, or until crust is golden brown and apples are tender. If the crust browns too quickly, cover edges with foil.
13. Cool: Remove from oven and cool completely on a wire rack before serving (2-3 hours).
14. Serve: Can be served warm or cold with whipped cream, ice cream, or cheddar cheese.