Grandma Ople's Apple Pie SUBMITTED BY: MOSHASMAMA PHOTO BY: notyouraveragegranny

"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!"

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PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
Original recipe yield 1 - 9 inch pie

SERVINGS (Help)
Servings
US METRIC



INGREDIENTS (Nutrition)
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced
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What to Drink?
Coffee



DIRECTIONS
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
FOOTNOTE
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

I don't have the link to the specific info about that incident that somenone else talked about.

http://articles.latimes.com/2006/apr...s/sp-sanchez27

Yeah cause no one else has any concerns about money.

And he hired his brother, as well as hiring an experienced agent to represent him.
But he's so immature because he hired a family member to look after his interests.

Sensible is the biggest misnomer ever.

Tips for making a fruit pie:

Baking Fruit Pies
By: Allrecipes Staff

There's a fruit pie for every season: strawberry-rhubarb for spring, cherry in summer, pear in the fall, and apple in winter.

Baking fruit pies is a rather straightforward technique, but a few tips can help to make your pies come out looking and tasting perfect.

1. Preheat the oven to the temperature the recipe you are following recommends. Most fruit pies bake at a temperature of between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven for the first part of baking, then turning down the oven to about 350 degrees F. This helps set the shape of the crust in recipes that contain a lot of fat; it can keep your crust from slouching.
2. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or lightly beaten egg before baking.
3. Baking a pie with a raw fruit filling will take about an hour. Always bake pies on a baking sheet to prevent spillovers in the oven. Berry, apple, and pear pies cook for approximately 45 minutes. When using a pre-cooked filling, pies can bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling.

To check the doneness of the filling, insert a knife into the center of the pie. If it meets with little or no resistance, the pie is done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil to shield it from the heat. A glass pie dish is a great way to ensure the bottom crust is fully baked; using a baking stone or pizza stone is another trick. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown.

See Perfect Pie Crusts for more information.


Perfect Pie Crusts
4. For shine and sparkle, thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. You can add granulated sugar or decorative sugar at this time. Return the pie to the oven for two to three minutes to let the glaze dry and set. Once the pie is done baking, carefully remove it from the oven. Let the pie cool to room temperature before slicing to allow the filling to set.

1. Sorry.

2. When junior QB's have a history of failure, one might think twice before doing it. But, that wouldn't play into the franchise QB at all costs crowd. Not saying he isn't worth drafting, just not at #3.

3. LOL. Well, anyway to rationalize, I suppose. There are some things that you leave up to professionals.

This is what I'm talking about. I'm not saying ya or nay on Sanchez, (actually I like him) But calling someone a ****ing idiot and that they should have bodily injury for questioning Sanchez? Really?
And Pot you're a little black calling someone out for disparaging a prospect just because you dont like them. (see Curry)

I dont care if he's a nOOb, a vet, or claiming the sky is purple, show just a little respect. If not for him then for the board.

So, as long as the info is positive, then you can take it at face value concerning Sanchez. Got it. No actual proof that the girl lied.

As far as his money.... it is a bad sign that he is so worried about it now.

As far as his brother being his agent. If this was the only issue, it would be a non issue.

I just think there are enough red flags that you don't take him #3 overall.

It will be interesting to see where he goes in the draft. If the Chiefs take him at #3 I will change my account to insensible Chiefs fan.

I am sure that Pioli and Haley are smart enough not to do it.

I don't believe I've ever downplayed Curry's talent.

I'm pretty sure that all I've ever said is that he hasn't shown he's a pass rushing LB, and that isn't good value for the #3 overall pick.

If you are looking to rid the board of hotheaded opinionated fans, then you might as well shut down Chiefsplanet.

But, it shows how insecure he is in his opinion is that he can't debate it rationally without hurling insults.

.

OK, we can debate "sensibly". No, other than Rothlesburger, no junior QB has been "successful". But show me how prior QB play has any bearing as to how future QB's play.

Its all good. I'm looking at who's said what etc. Some have, some havent. We just all seem a little on edge lately thats all.:p

We have seen example after example of QB's coming out with little experience and flaming out in the NFL. Akili Smith was a senior, but actually had starting experience similar to that of Mark Sanchez.

It isn't just his lack of experience. It is his ability to handle the pressure of being a high first round guy and a 'savior' of a franchise.

For crying out loud, the kid looked tight at the combine today.

See, I am not 'trying' to bash the kid. I WANT to believe in him. I want the Chiefs to have a great QB. I want him to be worthy of the #3 pick.

But, every stone I uncover about him, I find another red flag.

I was really hoping to see him spin the ball well today at the combine and he was very dissapointing. I would have thought he had an arm like Marino from the gaga posters on this board.

He had a long delivery, a slow release, the balls didn't have a ton of zip on them AND he wasn't accurate.

All the things I thought were his 'positives'... he failed to deliver on today.

I just don't think he has the maturity to handle the NFL. I think his parents and his coaches know him better than we do... well, at least better than I do.

But, again, I am just trying to look at all angles.

I don't think a ILB is worth the #3 pick. I don't think a WR on this team is worth the #3 pick. I don't think a RT is worth the #3 pick.

However, I would rather have great players at those positions than a bust at QB in the name of attempting to draft a franchise QB.

JMO.

No, I called you names because you I made a couple of concessions in our debates, and you refused to even attempt to meet in the middle.

So, go fist yourself.

Well, to be fair, when making decisions, history is something that needs to be looked at. If there is completely overwhelming history as there is in this case, there better be NO questions, and I just don't see that being the case here.

Akili Smith is a great comparison.

I know this is supremely unimportant, but what type of offense was Smith coming from again?

Oh yeah. Those little details can be a bitch sometimes.