Here’s a mind-blowing apple pie recipe that has won many awards, winning over literally thousands of pies in county fairs and local contests. When you take a peek at the recipe on the next page, you’ll scratch your head wondering how in the world they did it, because it has something very peculiar about it that makes it special. See if you can figure out what it is. > “This was my grandmother’s apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!” First take a look at some of the rave reviews. One woman made it for a dinner party and here’s what she had to say… > “**Believe the hype**. I made this for the first time for a dinner party I had last week – mostly because I wanted to see what all the fuss was about. And it did not disappoint. Women were begging for the recipe. Men were saying it was the best apple pie they had ever tasted. There were riots over who was going to get the last piece. I followed everyone’s suggestions here… prepared the lattice ahead of time and kept it in the fridge till ready… mixed a tsp of cinnamon to the butter and sugar mixture… brushed egg whites on bottom crust to keep from getting soggy… poured 2/3 of mixture over the apples first, then the rest over the top of the crust… baked at 350F for the whole time to avoid burnt topping… put baking tray in bottom of the over to catch the drips. Henceforth I am eschewing all other apple pie recipes. Truly spectacular.” – Wee Red Gracie swears by this recipe and she’s made hundreds of pies! >”I have made hundreds of apple pies in my life and I believe that this is my favorite, although I changed a few things. I increased the sugar, brown and white, by a half a cup, put in fresh ground cinnamon and nutmeg and vanilla. I also added a tablespoon of cornstarch to the syrup mixture…it thickens the sauce better. My husband can’t wait for this pie to bake. It is truly a great pie. Adding a little extra to this recipe makes it a real show stopper and my most requested pie.” -Gracie Marie Leslie Sullivan won $1,000 after entering it in a pie-making contest! >” I AM SO HAPPY I FOUND THIS RECIPE. I even entered it in a local pie-making contest and out of 108 entries, I received the grand prize and $1,000! So this is truly my award-winning pie!!! Thanks so much for the recipe! It’s a keeper!” – Leslie Sullivan Her pie got the First Prize Blue Ribbon at the County Fair in New Hampshire! >”This past weekend I made this pie for the Hillsboro County Fair in New Hampshire and won the First Prize Blue Ribbon. I hadn’t even tasted the pie, but felt confident enough to make it after reading all of the wonderful reviews. I did add 1 tsp. of vanilla and 1 tsp. of cinnamon, because around here, cinnamon is a must for apple pie, and vanilla adds a wonderful flavor to just about everything. I didn’t make the latice crust…I added all of the syrup to the apples and mixed them well before placing onto the bottom crust, but I did leave a little extra to brush on the top crust. You must try this recipe…it is delicious!!!!!!! Thanks for helping me win the Blue Ribbon!!!!!!!!!” -Carol Dougherty Grandma Ople’s apple pie is not too sweet, it’s just right! >”Excellent, not too sugary sweet like some. Made the first one and found topping hard to soak through the top. The second one, I poured most on before putting the top crust on, then brushed rest on the crust. Perfect! Also sprinkled cinnamon over top of apples. If you’re using the large Granny Smith Apples, use a really large deep dish pan. Would work well with 6 apples of this size. If you use 8 large apples, makes a huge beautiful pie, but have to cook about 20 min. more. In any case, tent with foil when browned nicely to keep from overbrowning. GREAT PIE!” -Wenger6 ### Click the “next page” button below to see the recipe and cooking instructions.
**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** * Preparation: 30 minutes * Cook time: 1 hour * Ready In: 1 h 30 m 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. 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. 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. **Tip:** Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. **For Fun:** Did you figure out what makes this recipe special and unique…? Give up? It doesn’t use any cinnamon, nutmeg or vanilla!! But just wait until you taste it.