This Grandma’s Apple Pie Trick Is Going Viral

Sometimes the simplest tricks make the most incredible desserts. While classic apple pie has graced American tables for generations, a clever twist from Grandma Ople has taken the internet by storm, transforming an everyday pie into something extraordinary. What makes this recipe stand out? It’s all about what happens after you create that beautiful lattice top.

Why this pie crust technique changes everything

Traditional apple pie recipes mix butter and sugar into the filling, but Grandma Ople’s method turns this concept on its head. Instead of incorporating these ingredients solely into the apple mixture, she creates a rich butter-sugar syrup that’s poured over the completed lattice crust. This simple switch results in a perfectly caramelized top that adds an irresistible churro-like crunch to every bite.

The perfect apple selection matters

The foundation of this revolutionary pie starts with choosing the right apples. Granny Smith apples reign as the primary choice, offering that essential tartness and structural integrity needed for baking. For an enhanced flavor profile, consider mixing in a few Honeycrisp apples – their natural sweetness creates an impeccable balance.

Making the magic butter sugar mixture

The secret weapon in this recipe is the butter-sugar mixture. Start by melting butter in a heavy-bottomed saucepan. Add flour to create a paste, then incorporate white sugar, brown sugar, and water. This mixture needs to simmer for 3-5 minutes until it transforms into a golden syrup. The consistency should be similar to warm honey – fluid enough to pour but thick enough to coat the back of a spoon.

The right way to pour the mixture

Timing and technique are crucial when adding the butter-sugar mixture. After arranging your lattice top, slowly pour the warm syrup over the crust. Start from the center and work your way out in a spiral pattern. The mixture will naturally find its way through the lattice gaps, creating the perfect distribution of sweet, buttery goodness throughout the pie.

Temperature control ensures success

The baking process requires attention to temperature changes. Begin at 425°F for 15 minutes to achieve that initial crust setting, then reduce to 350°F for the remaining 35-45 minutes. This temperature manipulation ensures the crust achieves its signature crispy texture while the apples cook to tender perfection.

Storage is straightforward – this pie maintains its integrity at room temperature for two days. If you need longer storage, refrigerate for up to four days, though the crispy texture is best enjoyed within the first 48 hours. What if you want to prep ahead? The entire pie can be frozen for up to three months – simply wrap it carefully in plastic wrap followed by foil.

A great apple pie brings people together, and Grandma Ople’s version has proven this time and again. This recipe transforms an everyday dessert into something truly memorable, proving that sometimes the simplest innovations make the biggest impact. The next time you’re craving apple pie, give this method a try – your taste buds will thank you.

Grandma Ople’s Viral Churro-Style Apple Pie

Course: DessertCuisine: American

Servings

8

servings

Prep time

45

minutes

Cooking time

1

hour 

Calories

402

kcal

Total time

105

minutes

This revolutionary apple pie features a unique butter-sugar coating that transforms the lattice crust into a crispy, churro-like delight.

Ingredients

• 8 Granny Smith apples, peeled, cored, and sliced

• 1 package double-crust pie pastry

• 1/2 cup unsalted butter

• 3 tablespoons all-purpose flour

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1/4 cup water

Directions

• Preheat your oven to 425°F (220°C). Press one pie crust into a 9-inch pie plate, ensuring it’s evenly distributed and the edges are crimp. Place the sliced apples into the prepared crust, arranging them in a mound.
• Create the butter-sugar mixture by melting butter in a medium saucepan over medium heat. Add flour and whisk until a paste forms. Add both sugars and water, whisking constantly. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
• Cut the second pie crust into 1/2-inch strips. Create a lattice pattern on top of the apples by weaving the strips over and under each other. Trim any excess dough and crimp the edges to seal.
• Slowly pour the warm butter-sugar mixture over the lattice crust, starting from the center and working outward in a spiral pattern. Ensure the mixture seeps through the lattice gaps and coats the entire top crust evenly.
• Bake at 425°F for 15 minutes. Reduce temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.
• Allow the pie to cool on a wire rack for at least 30 minutes before serving. This cooling period helps the filling set and allows the crust to achieve its signature crispy texture.

Notes

• For the best results, use firm, tart Granny Smith apples. You can mix in 2-3 Honeycrisp apples for added sweetness.
• The butter-sugar mixture should be warm but not hot when poured over the crust.
• Store at room temperature for up to 2 days, or refrigerate for up to 4 days.
• To freeze, wrap completely cooled pie in plastic wrap, then foil, and freeze for up to 3 months.

Frequently Asked Questions

Q: Can I use a store-bought pie crust for this recipe?
A: Yes, absolutely! While homemade crust is wonderful, a good-quality store-bought double crust works perfectly well. Just ensure it’s thawed properly if frozen, and handle it gently when creating the lattice top.

Q: Why does my butter-sugar mixture crystallize when I pour it?
A: This typically happens if the mixture has cooled too much before pouring. Keep it warm (but not hot) and whisk occasionally until ready to use. If it starts to crystallize, gently reheat while whisking until smooth.

Q: Can I add spices like cinnamon to this recipe?
A: While the original recipe doesn’t call for spices, you can certainly add 1 teaspoon of cinnamon and/or 1/4 teaspoon of nutmeg to the butter-sugar mixture. Just remember that the beauty of this recipe lies in its simple, clean flavors.

Q: How do I prevent the edges from burning?
A: If you notice the edges browning too quickly during baking, cover them with aluminum foil or a pie shield. Check the edges about 30 minutes into baking and cover if needed.