1 9 inch double crust pie shell
1 Pillsbury pie crust (the kind in a box that you can roll out & cut)
1/2 cup butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
8 Granny Smith apples - peeled, cored & sliced
Preheat oven to 425. Melt butter in a sauce pan. Stir in flour to form a paste.
Add water, white sugar, and brown sugar. Bring to a boil.
Reduce temperature and let simmer.
Fill pie crust with apples, mounding high. Cover with a lattice work crust.
Gently pour hot liquid over crust, ouring slowly so it does not run off.
Bake for 15 minutes & then reduce temperature to 350 & continue baking for 45 minutes or until apples are soft.
*If you're as convinced as I was that there is no way the liquid will soak in between the lattice pieces, you can mound the apples, pour 3/4ths of the liquid over them, top with lattice & drizzle the rest of the liquid on top to soak the lattice with the liquid.
*You can peel the apples before you start & soak them in cold water to prevent browning,