Apple Pie by Mrs. Ople

1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
3 tablespoons water
1 tablespoon vanilla
½ cup white sugar
½ cup packed brown sugar
1 teaspoon cinnamon
dash of nutmeg
8 Granny Smith apples – peeled, cored and sliced (do not use any other type of apple or the pie will be too sweet.)

Preheat oven to 425 degrees F.

Place the bottom crust in a deep dish* pie pan. Fill with apples, mounded slightly.

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, vanilla, white sugar, brown sugar, cinnamon and nutmeg. Bring to a boil. Reduce the temperature and let simmer until the syrup is slightly thickened. Turn the heat off.

Pour most of the syrup over the apples, leaving a small amount in the pan to use for the top crust. Leave the pan on the burner so the remaining syrup stays warm (otherwise it will quickly harden).

Add the top crust and brush the rest of the syrup over top.

Cover the edges of the crust with a pie protector or aluminum foil.

Place the pie plate on a cookie sheet because the syrup may run out over the top.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 40 to 45 minutes, or until apples are soft. Let the pie cool before serving so that the syrup will have time to thicken.

*Note: you can use a regular pie pan, but then you will only be able to use about 7 apples. If you do this, don’t use all of the syrup or the pie will be too soupy. (or maybe it was too soupy because I didn’t cook the syrup long enough.)

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