My family is quite experienced with pie making (I've won blue a ribbon for my peach pie and my mother won a blue ribbon for her apple pie)and I think this apple pie recipe (Grandma Ople's) is fabulous! It's a little tricky to make because of the syrup, but very much worth the effort.
I used a combination of Jonathan, MacIntosh, and Yellow Delicious apples and I also added 1/2 teaspoon of cinnamon to the syrup. Be sure to stir the syrup constantly (I burned the first batch and had to make a second batch). Also, don't boil the syrup too hard for the entire five minutes because I think it makes the syrup way too stiff - - almost like hard-tack candy. Instead, just simmer like the instructions say (while stirring the entire time). I poured the syrup over the apples in a large bowl before putting them into the shell. The syrup did "clump up" when it hit the cold apples, but I made sure the clumps of syrup were evenly distributed in the pastry shell so that when the pie baked, the syrup would melt and distribute evenly (which it did). Be sure to put a large piece of aluminum foil on the oven shelf under the pie, as it will most likely drip a lot. I didn't pour the syrup over the lattice crust (again, the syrup was too thick). Instead, I sprinkled large-grain white sugar on top of the lattice crust.
The pie was beautiful and delicious. Everyone loved it. It would give my mom's blue-ribbon apple pie a run for the money!
I just wish I would have measured how many
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My family is quite experienced with pie making (I've won blue a ribbon for my peach pie and my...