Apple Pie - Part 2 (Filling Recipe)

I followed this recipe for the filling and sauce. The one exception was that I used sweet apples (i.e. Gala apples) instead of Granny Smith apples, but only because that's what I had at home. Also, I did not create a solid pie crust top as is directed in the previous post, but instead made a lattice top (mentioned in this recipe). The helpful instructions for that will included in my next post. (I know this all sounds extremely complicated, but it really wasn't that bad; it just took a while.)

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. 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.