Cinnamon sauce baked into the lattice-top crust makes this apple pie irresistible. The only debate was whether to enjoy it with a slice of sharp cheddar cheese or a scoop of homemade vanilla bean ice cream.
Last week’s baking lesson was all about baking with butter: buttery cranberry scones, fluffy butter biscuits, and two kinds of pie – lemon meringue and a lattice-topped apple. After learning how to create the lattice top, which was surprisingly easy, we took a basic apple filling and poured the liquid you would normally mix into the apples over the top of the pie, allowing the flavors to bake into the lattice and surround the apples inside. This apple pie was served hot out of the oven to friends with cinnamon vanilla ice cream as fortification against a chilly day north of the Arctic Circle.
Apple Pie with Baked-on Cinnamon Sauce
- 5 Granny Smith apples, cored, peeled, and sliced
- 2 tbsp lemon juice
- 1/2 cup unsalted butter
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- pastry crust for 9-inch double crust pie
- Preheat oven to 425 degrees F (220 degrees C).
- Toss apples in lemon juice. Set aside.
- Melt the butter in a saucepan.
- Stir in flour to form a paste.
- Add water, granulated sugar, brown sugar and cinnamon, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan.
- Fill with apples, mounded slightly.
- Cover with a lattice work crust.
- Gently pour the sugar and butter mixture over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
- Let cool slightly. Serve warm with vanilla ice cream or a slice of sharp cheddar cheese.