Apple Pie, version 10

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First, I finally tracked down Grandma Goodsell's apple pie recipe, yay! This is not the one I used, but still.

This was one of the better apple pies. I used 3 lbs. of Granny Smith apples (1 pie recipe), and I then put fresh lemon juice on them and the following:


1 t. cinnamon

1/4 t. c loves

1/4 t. nutmeg

1/4 t. salt

1/8 t. allspice


Then, I combined the following in a pan:

6 T, butter

3 T. flour

1/3 cup brown sugar

1/3 cup white sugar

3 T. water


I melted the butter, added the flour, then added the water and the sugar. You simmer this for 3-5 minutes.

I dumped this on the apples., but it wasn't thick enough, so I added 2 T. of Ultra Gel as well. 

 

I baked this at 425 for about 5 minutes, then put the temp down to 375-400 (I honestly can't remember which) for another 40 minutes. You do need tinfoil on the top after a while and tinfoil underneath towards the end.


I used this recipe as a basis:

The Best Classic Apple Pie - Mel's Kitchen Cafe


Honestly, I think 1/2 cup sugar total would be fine with butter dotted on top, and I don't think was necessarily superior to the caramel version I use. However, I do think ultragel would be great. Next time, I think I will use 1/3 cup ultra gel per pie.

Comments

  1. thejohnmfamilyJanuary 1, 2025 at 9:14 PM

    Ok, I made this again with 1/2 cup sugar, and you know, just go all out. 2/3-3/4 cup if better. I cut down the water by a Tbs. which helped, but I only used 1 Tbs. of ultragel and you just need more to keep it from being too liquidy. In addition to the 3 Tbs of flour, I would use at least 2 T. of ultragel as well. Today we macerated the apples in 2 T. of rum and the spices, and it was good. I baked it at 375, and it was too low. It needs a higher temp to really get that crust don, so I would do 400.

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