This award-winning apple pie, baked by Eileen Poppleton, took first place at the 2010 Annual Harvest Festival and Apple Pie Baking Contest at the Aptos Farmers Market at Cabrillo College. Beloved for its rich caramel-like filling, buttery crust, and tender Granny Smith apples, this recipe combines tradition and indulgence. The trick is pouring a buttery sugar syrup over the lattice crust before baking, which creates a golden, glossy topping and adds incredible flavor. This is the kind of pie that disappears quickly—perfect for holidays, gatherings, or any time you crave a classic homemade dessert.
INGREDIENTS:
1 recipe for 9-inch double-crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny smith apples, peeled, cored, and sliced
METHOD:
Preheat oven to 425°F.
In a small saucepan, melt the butter over medium heat. Stir in flour to form a paste, then whisk in water, white sugar, and brown sugar. Bring to a boil, then reduce heat and let simmer for 3–4 minutes until slightly thickened.
Place the bottom crust into a 9-inch pie pan. Fill with sliced apples, gently mounding them in the center.
Cut strips of dough from the second crust and weave into a lattice over the apples.
Slowly and evenly pour the butter-sugar syrup over the lattice crust, letting it seep through the gaps. Pour carefully to avoid runoff.
Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F. Reduce oven temperature to 350°F and continue baking for 35–45 minutes, until the apples are tender and the crust is golden brown.
Allow the pie to cool slightly before slicing. Serve warm with vanilla ice cream or whipped cream, if desired.
YIELD: 8 servings
