Best apple pie EVER

This was my first pie I have ever baked and man did it turn out amazing!! Apple pie is seriously my favorite, I look forward to eating so much of it during the holidays, so I decided why not try and make one myself. This recipe is super simple and sooo delicious, I especially loved weaving the lattice crust. If you’re also a first timer, I put instructions below for that too. Happy baking friends!!!

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Ingredients:

1. 1 recipe pastry for a 9 inch double crust pie
2. 1/2 cup unsalted butter
3. 3 tablespoons all-purpose flour
4. 1/4 cup water
5. 1/2 cup white sugar
6. 1/2 cup packed brown sugar
7. 4-5 Granny Smith apples – peeled, cored and sliced

Instructions:

1. Preheat the oven to 425°F.
2. Melt your butter in a saucepan.
3. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
4. Place your pie crust in the bottom of your pan. (I used the Betty Crocker pie crust mix, that way you can also use it for your lattice crust)
5. Fill your pan with the apple slices.
6. Cover your apples with a lattice crust. (If you don’t know how to do a lattice crust, see instructions below)
7. Once your sauce has thickened, gently pour it evenly over the crust.
8. Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F and continue baking for 35 to 45 minutes, until apples are soft.

How to weave a lattice crust:

1. Roll out your pie dough and extend it beyond the rim of the pie dish by about half an inch.
2. Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips.
3. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them.
4. Fold back every other strip.
5. Place one long strip of dough perpendicular to the parallel strips as shown. Then, unfold the folded strips over the perpendicular strip.
6. Now, take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip.
7. Lay down a second perpendicular strip of dough next to the first strip, then unfold the folded parallel strips over the second strip.
8. Continue this process until the weave is complete over the top of the pie.
9. Firmly secure the edges all around the pie. (I used a fork to also add a pattern to it)