Buttercrust Apple Pie

This recipe, the base of which was not my original creation, has been revised to a finer point by yours truly. Play with some of the spicing to your tastes (it should be easy, since you’re making the mix separately from the apples). The butter, poured over the lattice crust, fries the crust while it bakes to a beautiful golden-brown finish every time.
ngredients:
9-inch double pie crust (store-bought is fine, or use your own recipe)
1/2 c. unsalted butter
3 T. flour
1/4 c. water
1/2 c. sugar
1/2 c. brown sugar
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1 t. vanilla
6 Granny Smith apples (cored, peeled, and sliced)*

*20 oz. apples also work perfectly well, but due to the increased size, you’ll want to use fewer apples.

Preheat your oven to 425ºF. Melt the butter in a small saucepan, then stir in the flour to form a paste. Add the water, sugars, and seasonings, then bring to a boil. Reduce temperature and simmer until you’re ready for it. When the mixture has deepened slightly in color to a caramel brown, pour about half to two-thirds of the mixture over the apples and toss until the apples are evenly coated. Place your bottom pie crust in your pie plate and fill with the apples, mounding slightly. Cut the other pie crust into strips and create a lattice over the apples. Pour the remaining butter mixture over the lattice and onto the apples (careful not to spill). Bake for 10-15 minutes, then reduce the temp to 350ºF and bake for another 30-45 minutes (until the apples are soft). Let cool in pie plate until the pie is at room temperature before serving.

Leftover apples can be eaten out of the bowl, or made into a delicious applesauce. Serve with fresh whipped cream or vanilla ice cream, or just on its own!