October 24, 2014


I want to bake my own pies for Thanksgiving and thought I would began the search for a perfect apple pie. I so appreciate going to a luncheon or dinner when the hostess has prepared the entire dinner, rather than serving store-bought bakery goods. I love the rustic appearance of fruit pies and they lend themselves so beautiful to the harvest celebration. I think my search began and ended right here........a perfect autumn apple pie! 

My words from 2008 still hold true today. My little grandmother (and I do mean little - not more than 4' 11") would wonder what all the fuss is about - this is her recipe. Thanks to all who have commented on this little guardian angel's recipe developed years ago in her kitchen as a treat for my dad who took care of her yard and garden after my grandfather died. I am still in awe of the number of you that have tried my Grandma Ople's recipe for apple pie and love it so much. Now that she has been gone almost 15 years there seems to be less and less of her to hold on to and to pass along to her great grandchildren (and great-great grandchildren) who will never know her. Some might say that having originated a delicious apple pie recipe is not much of a legacy, but when I read the reviews and notes of those who have tried her recipe, and the settings and family gatherings at which they have shared her pie, I can truly say that God has worked through my Grandmother to help bring families joy and love. Thank you all for your comments about my Grandmother's favorite recipe.

~ Rebecca Clyma Proud Grand-daughter of Grandma Ople

1 recipe pastry for a 9 inch double crust
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
6-8 apples - peeled, cored
and sliced, Granny Smith, Cortland or Gala

Dash of lemon juice, cinnamon and nutmeg~optional

Place one pie crust in your pie pan. Peel, core and slice your apples. Spread the slices evenly on top of the unbaked pie crust. I sprinkle these with a little lemon juice, cinnamon and nutmeg, however the recipe does not include this step. 

Preheat oven to 425 degrees F. 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.

Take the second pie crust and cut it into even strips. 
Now, cover the apples with a lattice work topping. 

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 temperature to 350 degrees F. 
Continue baking for 35 to 45 minutes, until apples are soft.

Home never tasted so good....................
This just may become your signature dish! 

Isn't there a saying about "Eat Dessert First?"

A Foodie Friday link-up day! 



  1. Your pie picture should be on the cover of a magazine!! Looks delish. Have a wonderful weekend, Estelle.

    1. Your sweet comment just made my day Katie! I confess, I am a very average baker, but it's an art to strive to perfect.....enjoy a wonderful and beautiful fall weekend!

  2. Oh, with this pie...dessert would be first! I agree with Katie, this belongs on a cover of a magazine; so perfect I can almost taste it, XOXO

    1. Ha! Far from perfect Susan, but I was pleased...that's why I say "rustic" when referring to any pie I bake....forgivin of my baking skills. However, this pie made my husband swoon...success!

  3. What a delightful recipe! I may try it for our Thanksgiving. I love the look of these rustic fruit pies. I've never seen a recipe with this sugar and butter mixture poured over the lattice crust.
    Thank you for sharing it again.


    1. I had not seen this either Deanna! I almost thought I had read the directions incorrectly! However, I will tell you my husband devoured this pie! It is going to be on our Thanksgiving table! I do so hope you try it. My appreciation to the original creator, Grandma Ople!

  4. My fried chicken, fried pies ,fried okra and prune cake are all my grandmothers' recipes. Best I ever made. Ma was tiny, but mighty. Haven't we been blessed?

    1. Oh that all sounds wonderful Regena! Even more so since they were your grandmother's recipes! I am with you on this....what would have done without them! Have a blessed weekend!


I so love receiving your thoughts and comments. I also hope you found something that made you smile.