Grandma Ople’s Apple Pie

 

Grandma Ople's Apple Pie

Grandma Ople’s Apple Pie

Have you heard of Grandma Ople’s Apple Pie?  It has been one of Allrecipes biggest hits.  I have to admit, however, that I have been skeptical of this recipe for years.  It seemed too easy, too quick, and against everything I believed how a good apple pie should be made.  My sister, Amanda, on the other hand, swears by this recipe.  She’s made it a couple of times now, and every time it comes out just right.  Also, for the record, she is not a pie baker.  Her specialty is cookies.  I am the pie baker in the family, but Amanda’s apple pie trumps mine.  Boo!  Grandma Ople, I would like to take this opportunity to formally apologize for ever doubting your delicious apple pie recipe.  This has now become one of my “tried and true’s”.  It is a  perfect addition to my holiday dessert table.

The gist of this recipe is that you fill a pie shell with sliced apples, decorate with lattice, and then gently pour a butter/sugar mixture over top.  I have tweaked the recipe a bit by sautéing the apple slices in rum and butter first.  I did this because I always like to precook my apples just a little bit.  This adds more flavor to the pie filling, and it helps prevent the pie from shrinking when baked in the oven.  However, this step is entirely optional.  Oh, and you can get your pie pastry dough recipe here.   Click here to learn how to make a lattice crust.

I used five, very large Cortland apples.

I used five, very large Cortland apples.

Cut up the apples and scatter them about on your pastry shell.  I deviated a bit from the recipe and sautéed the apple slices in butter and rum for five minutes.

Cut up the apples and scatter them about on your pastry shell. I deviated a bit from the recipe and sautéed the apple slices in butter and rum for five minutes.

Slowly pore the butter/sugar sauce over the lattice design.

Slowly pour the butter/sugar sauce over the lattice design.

The delicious sauce will not on crisp up the lattice as it bakes, but drip into the pie, coating the apple slices.

The delicious sauce will not only crisp up the lattice as it bakes, but drip into the pie, coating the apple slices.

042 (2)

After baking, let the pie cool for a few hours.

Enjoy with whipped cream or good vanilla ice cream.

Enjoy with whipped cream or good vanilla ice cream.

Grandma Ople's Apple Pie
A truly delicious, and amazingly easy apple pie.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1 recipe pastry for a 9 inch Double Crust Pie
  2. 1/2 cup (112 g) Unsalted Butter
  3. 3 tablespoons (24 g) All-Purpose Flour
  4. 1/4 cup (75 ml) Water
  5. 1/2 cup (103 g) White Sugar
  6. 1/2 cup (105 g) Brown Sugar, packed
  7. 5 to 7 large Cortland Apples, peeled, cored and sliced
If Sautéing the apples
  1. 1 TBS (14 g) Unsalted Butter
  2. 2 TBS Rum
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Roll out one half of the pastry dough to a rough 10" circle. Place it in your pie plate, cover with plastic wrap, and refrigerate for 30 minutes.
  3. Roll out the other pastry dough to a rough 10" circle. Carefully cut our your lattice strips, and place on a parchment-lined baking sheet, and loosely cover with plastic wrap. Refrigerate for 30 minutes.
  4. Melt 1 tablespoon of butter in a sauté pan. Add 2 tablespoons of rum and the apple slices, and sauté for 3 to 5 minutes or until a little softened. Set aside.
  5. Melt the butter in a saucepan. Stir in flour to form a paste.
  6. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and simmer for 5 minutes. Take off burner and set aside.
  7. Fill the chilled pie shell with apples, mounded slightly. Cover with a lattice work crust. Trim, and flute the edges of dough around the pie.
  8. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  9. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C).
  10. Continue baking for 35 to 45 minutes, until the crust is golden brown.
Equipment needed
  1. 1. Pie plate
  2. 2. Medium sauce pan
  3. 3. Medium sauté pan
  4. 4. Fluted pastry cutter, or pizza cutter
Project Pastry Love http://www.projectpastrylove.com/
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  • Wait, what?! You pour a butter sugar sauce over the whole thing?! I am so out of it, I have never heard of this pie, so thank you for sharing! It looks gorgeous!
    ~April
    (visiting from Treasure Box Tuesday)

    • Liz

      Thanks April! Yes, this pie blew my mind as well. Thanks for stopping by 🙂

  • Ok. I pinned this and really want to make it. Its the crust that scares me. My crusts always taste like cardboard. I am willing to give it a go though. Any pastry tips that might make my efforts a bit more successful?

    • Liz

      Thank you, Wendy! Let me know how the pie crust come out!

  • jane

    Made this pie yesterday to bring to a little family gathering. It was a big hit! Everyone thought it tasted great and looked great, too! But I have to say, you are our “Pie-Pro” . . even though the pie looked good, it wasn’t as pretty as yours! This recipe is unique and delicious.

  • Jessica

    Ok, today, I have tried this one for the first time of my life! First…..your instructions for the lattice crust are perfect. I am very proud that I got along with it that good. But I had little problems with the butter/sugar mixture. It was not fluid enough. I hope I can solve it nett time. And I really have to get the original baking form.

    • Liz

      Yay! I’m so glad your lattice worked out 🙂 I am curious about the butter/sugar mixture… I am going look at that recipe again. Was it too thick?

      • Jessica

        Yes, it was. I have tried with more water, but no. Maybe too much heat??

        • Liz

          That’s what I was wondering… if the heat was too high. I’m sorry it didn’t turn out!!!

  • Sara Ruffner

    could i try adding cinnamon to apples? i tried this last year, loved it! but missed cinnamon in it. Any suggestions? (I’m not good at this!)

    • Liz

      Hey Sara 🙂 You totally could add the cinnamon to the apples! Sprinkle a teaspoon of cinnamon over the cut apples and gently mix them around. Then you can either saute the apples in melted butter and rum until slightly softened, or just pile them into your pie shell, put on the lattice work, and pour the water/sugar mixture over top. Let me know how it goes. And Happy Thanksgiving!

  • Charlene

    I made this pie 4 years ago the first time and it was a hit. I have entered it in 2 pie baking contest and win 1st place in both. It is amazingly easy. So happy I found this recipe.

    • Liz

      That’s wonderful, Charlene! It really is a good recipe. My version deviates a little from the original (I saute the apples). As a fellow pie baker, I’ve a question… what’s your favorite pie pastry recipe? Do you use all butter, or a shortening and butter combo?