Here is the first installment of such posts: the best apple pie ever. Declaring a recipe as “the best ever” is a bold statement. I don’t take it lightly or use it often. I’ve made this pie over and over again, and each time the friends and family I share it with agree that it is the best apple pie. So, dear readers, today I’m going to share how to make this holiday staple!
So, what makes this apple pie so special? Let’s take a look at some key ingredients. The type of apple you use does make a difference. I use granny smith, but I’ve successfully made it with other varieties. As long as you choose a hard, tart apple, the end result will be delicious. Honeycrisp apples are great for baking as well.
2 batches of my one minute homemade pie crust (or 1 if you roll it out very thinly!)
7-8 small granny smith apples, peeled, sliced, and cored
1 stick butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 heaping tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
Place the peeled, cored, and sliced apples in a large bowl. Set aside.
Preheat oven to 425F.
In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.