Apple Pie
If this is not the best apple pie you've ever tasted I'll buy you a puppy.
1/2 cup butter (salted, unsalted, whatever...doesn't make a difference in my book)
3 tbls flour
1 cup white sugar
3/4 cup light brown sugar
1/4 cup lemon juice
1/4 cup water
8 baking apples (Cortland, Granny Smith, Golden Delicious)
Peel, core and slice apples. I like to slice relatively thin, about 1/4". Place apples in a large bowl and mix in lemon juice, 1/2 cup white sugar and 1/4 cup brown sugar. Toss apples well and let sit at least 30 minutes but I usually give them 1 hour+, save any water that drains.
Melt butter in a sauce pan and stir in flour to make a roux. Add any water that drained from the apples while standing. Add other 1/2 cup white sugar and remaining 1/2 cup brown sugar and 1/4 cup water and bring to a boil. Reduce temp and simmer about 5 minutes. Keep stirring to avoid clumping and/or burning. Fill one pie crust with apples in a 9" pie plate. Mound high as they shrink a lot during baking. Slice remaining crust into long strips. Lay across the apples to make a lattice. Gently pour the sugar/butter mixture over the lattice allowing to soak into the apples. Pour slowly so it does not flow over the edges of the pie.Bake at 425 for 15 minutes. Reduce heat to 350 and bake an additional 35-45 minutes.
