Apple Pie

Friday it was snowy, the highway was closed, we had just used the last of our eggs, and the Relief Society President called and asked if I could help provide food for a funeral. I can't say no, so I said, "Sure! I'll figure something out." We had a bunch of apples that came in our Bountiful Basket that needed to be used, so I decided I was going to make an apple pie from scratch (as it doesn't take any eggs). I googled "Apple Pie Recipes" and made the first one I came across. Cameron and I made it together and by the time it was done we wanted to try it really really bad (and neither of us are huge apple pie fans). So we made it the next night for us to try and it's the best apple pie I've ever had. And Cameron liked it (and he hates fruit pies). And...it's EASY! We LOVE the caramel sauce that you pour in the pie. We want to try making the pie and making an extra batch of the sauce to pour over the top of the pie when it's all baked and done. MMmmmmm.
So, without further ado, here is "Apple Pie by Grandma Ople", as found on allrecipes.com.

Ingredients
1 recipe pastry for a 9 inche double crust pie (click here for the easy recipe I used)
1/2 c. unsalted butter
3 TBS all-purpose flour
1/4 c. water
1/2 c. white sugar

1/2 c. packed brown sugar

8 granny smith apples (we used some variety of small red apples the first time, just because that's what we got in our basket).

Directions. 

1. Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. 

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust (I learned how to do that here). Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off the sides. 

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35-40 minutes, until apples are soft.