Grandma Ople's Lattice Apple Pie with Buttery Sugar Sauce
A classic double-crust apple pie featuring eight granny smith apples bound together with a rich buttery sugar sauce that bakes into the crust. The lattice top creates an elegant presentation while allowing the filling to caramelize slightly. Grandma Ople's version stands out for pouring the warm sauce over the crust rather than mixing it with the apples, resulting in a distinct caramelized layer. Perfect for family dinners, holiday gatherings, or whenever you need an impressive homemade dessert that tastes like tradition.
Ingredients
- 1 9-inch pie crusts (double crust)
- ½ cup unsalted butter
- 3 tablespoons all-purpose flourcornstarch2 tablespoonstexture-changegluten-free
thickens sauce more efficiently
- ½ cup white sugar
- ½ cup brown sugar, packed
- ¼ cup water
- 8 granny smith apples, peeled, cored and sliced
Instructions
- 1
Melt butter in a saucepan.
- 2
Stir in flour to form a paste.
- 3
Add white sugar, brown sugar, and water.
- 4
Bring to a boil, then reduce heat and simmer 5 minutes.
- 5
Place bottom crust in pie pan.
- 6
Fill with apple slices, mounding slightly.
- 7
Cover with lattice crust.
- 8
Pour warm sugar mixture slowly over the crust, allowing it to soak in without running off.
- 9
Bake at 425°F for 15 minutes.
- 10
Reduce heat to 350°F and bake 35-45 minutes until crust is golden and filling bubbles at edges.
- 11
Cool before serving.
Tips
Place a baking sheet on the lower oven rack to catch any drips from the pie, protecting your oven from caramelized sugar buildup.
Pour the sugar sauce slowly over the lattice crust to ensure it soaks into the filling rather than running down the sides.
Chill the pie for at least 30 minutes before cutting to allow the filling to set and make serving cleaner.
Good to Know
Cover loosely with foil or plastic wrap. Keeps 3-4 days at room temperature, up to 5 days refrigerated.
Prepare pie completely the day before and store covered. Reheat gently at 300°F for 10-15 minutes before serving if desired.
Serve warm or at room temperature with vanilla ice cream, whipped cream, or alone. Ideal for after-dinner dessert or afternoon tea.
Common Mistakes
Pour sauce quickly to avoid running off the lattice crust
Skip the baking sheet underneath to prevent burnt-on sugar in your oven
Underbake the initial 425°F phase to ensure crust sets before the filling leaks out
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this pie with store-bought frozen crust?
Yes, frozen crusts work perfectly and save significant prep time. Thaw slightly before placing in the pan. Follow the same baking instructions, though you may need an extra 5-10 minutes at 350°F since frozen crusts bake more slowly.
What if my apples release too much liquid during baking?
This is normal; the baking sheet catches overflow. If the filling seems excessively wet before serving, the mixture will continue setting as the pie cools. Granny smiths release less liquid than other varieties, so choosing these helps control moisture.
How long can I keep this pie and can I freeze it?
Store covered at room temperature 3-4 days or refrigerated up to 5 days. Freeze unbaked pie up to 3 months before baking, or baked pie up to 1 month wrapped tightly. Baked frozen pie needs 10-15 minutes extra time at 350°F to reheat.