We loved this apple pie, & are THANKFUL for Grandma Ople's recipe. I added 1/2 tspn vanilla, 1/8 tspn cinnamon and a dash of nutmeg. Here are some common baking sense ideas for the novice baker (and those who gave less than rave reviews): Make sure to use Granny Smith apples as called for in order to balance tartness with the sweetness of the caramel sauce. If you choose to use sweeter apples that you have on hand, you have to substitute with a teaspoon or 2 of lemon juice for some of the water. Also, juicier apples may require more thickener. You can toss an extra tspn. or 2 of flour into your apples and toss them around to coat. For those of you who thought it needed salt, add a dash, or use salted butter. Also, if you are adding cinnamon, toss it with your apples to lightly coat them. Okay...Melt the butter on low-medium heat. Using a whisk, whisk in flour to form a paste, add water, whisk, & immediately add sugar. Whisk until it starts to bubble. Put on low & simmer for 3-5 min. to carmelize. Taste & adjust (Salt? Vanilla?). Pressed for time? Or not up to making the lattice crust? Then pile apples in bottom pie shell, Pour sauce all over apples. Put on top crust. Fold bottom crust up over top crust and crimp. Put at LEAST 6 open slits in top crust so steam can escape, juice can thicken & it should not overflow. Use at least a 9" deep dish pie plate, or 10" if shallow plate. Bake as directed. Do not forget to put LOVE into it! Yum! TY MOSHASMAMA and Grandma Ople!
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We loved this apple pie, & are THANKFUL for Grandma Ople's recipe. I added 1/2 tspn vanilla,...