Apparently this is a good week for making pies. We had this coconut key lime beauty on the 7th. It is from the new issue of Everyday Food.
Then last night I tried out a recipe that I stumbled on through some posts at Chowhound. Apparently it is a very popular recipe. Grandma Ople's Apple Pie has a lot of comments on Allrecipes. I liked the fact that it was different, and that it didn't seem like it would be too sweet. I also do not have a problem with cinnamon-less apple pies, though you could add it. It uses all granny smith apples. It is unique in that you mix up the butter, flour, sugars, and a bit of water in a saucepan and pour it over the lattice work of the pie.
My sister made it first and had a few issues with it. The top crust darkened too quickly, and the apples didn't soften enough. Her dish deep pie pan didn't seem big enough for 8 apples, and that made pouring on the caramel syrup tricky. So, I used my non-pyrex pie pan, which is larger. I managed to get 8 medium apples in the crust. I made sure to cover the pie with foil about 5 minutes into the baking. I didn't want to cover it immediately because I thought the foil might stick to the caramel-ly top. I also cut the apple quarters into thirds, and made sure to cook the pie until the filling was really bubbling. Next time I will cut the apple slices into 1/4 inch slices. They were still a little too toothsome.
We loved this pie. The apples were still tart, but the syrup was sweet. I loved the contrast. I loved the texture of the top crust. It was a little chewy, while the bottom crust was crisp. I do wish the apples were a little softer, but otherwise it was perfect.
Now I do not believe in having one perfect version of some foods, and apple pie is one. I have 4-5 favorite apple pies and I do not have any problems with it. This is definitely one of them.
Tonight we are having a ridiculously large Mississippi Mud Pie. I'll let you know how it goes.