Mrs. Olson’s Apple Pie -The Best I’ve Ever Made

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St. Olaf Cookbook, Apple Pie
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Apple Pie

This recipe came from my grandmother’s St. Olaf Cookbook by Mrs. Olson, (remember when we referred to adults as Mr. or Mrs.?  I kinda miss those days.

If you could see the page for the recipe you know we have made this a thousand times, it is full of fingerprints and food stains…but I love it that way.

So this isn’t just a recipe; it’s an invitation to create lasting memories, share love, and savor the incomparable joy of homemade Apple Pie with your family.

  • Author: Kim Nicholson
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 1x

Ingredients

Scale

8 small Granny Smith apples, or as needed

½ cup unsalted butter

3 tablespoons all-purpose flour

½ cup white sugar

½ cup packed brown sugar

¼ cup water

1 (9 inch) double-crust pie pastry, thawed

Instructions

Peel and core apples, then thinly slice. Set aside.

Preheat the oven to 425 degrees F

Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.

Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out the remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.

Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.

Fold the first and third strips all the way back so they’re almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.

Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position.

Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.

Slowly and gently pour the sugar-butter mixture over the lattice crust, making sure it seeps over the sliced apples. Brush some onto the lattice, but make sure it doesn’t run off the sides.

Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F  and continue baking until apples are soft, 35 to 45 minutes.

Notes

You have to use the freshest, crispest apples, sliced to perfection, to ensure every bite bursts with the pure essence of this beloved fruit.

Our recipe includes tips for a beautiful lattice or classic double-crust topping, making it a show-stopper at any gathering. It’s not just a pie; it’s a centerpiece!

There’s nothing quite like the satisfaction of presenting a homemade apple pie to your loved ones. It’s a gesture that speaks volumes of love and care.

Whether you’re celebrating a special occasion or simply craving a comforting slice, our Apple Pie is a versatile treat suitable for any moment that deserves a touch of sweetness.

 

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