Grandma Ople's Apple Pie

Collect the necessary ingredients. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Peel and core the apples, then slice them thinly. Set the sliced apples aside.

Melt butter in a saucepan over medium heat, then add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water, bring to a boil, reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.

Press one pastry into a 9-inch pie pan, covering the bottom and sides. Roll out the remaining pastry to create an overhang of about 1/2 inch, then cut it into eight 1-inch strips.

Place sliced apples in the bottom crust, creating a slight mound. Lay four pastry strips vertically and evenly spaced over the apples, using longer strips in the center and shorter strips at the edges.

Weave a lattice crust by folding the first and third dough strips all the way back, placing an unused strip perpendicularly over the second and fourth strips, then unfolding the first and third strips back into their original position.

Fold the second and fourth vertical strips back, lay one of the three unused strips perpendicularly over top, unfold the second and fourth strips back into their original position, repeat steps 6 and 7 to weave in the last two strips of pastry, fold and trim excess dough at the edges as necessary, and pinch to secure.

Carefully and delicately pour the sugar-butter mixture over the lattice crust, ensuring it seeps into the sliced apples. Lightly brush some of the mixture onto the lattice, but take care not to let it drip off the edges.

Preheat the oven and bake for 15 minutes. Then, reduce the temperature to 350 degrees F (175 degrees C) and continue baking until the apples are soft, which takes 35 to 45 minutes.

Consume and relish.