"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Grandma Rajter's Apple Pie, by Leo Rajter, is from The Rajter/Stutzman Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
9 large Granny Smith Apples 1 Pillsbury roll-out pie crust flour (about 3 Tbsp.) sugar (about 4 Tbsp. for inside pie and 2 Tbsp. for on the crust cinnamon (about 4 tsp.) vanilla (about 4 tsp.) milk for crust (about 2 Tbsp.)
Place pie crust in a 9" pie plate. Peel and cut apples in thin slices. Sprinkle about 2 Tbsp. flour in the crust. Put about 1/4 of the peeled apples in the crust and sprinkle with 1/2 Tbsp. of flour, 1 Tbsp. sugar, 1 tsp. cinnamon and 1 tsp. of vanilla. Repeat the layers until all apples are used. The apples will mound really high over the top of the pie plate. Cover with the top crust and crimp the edges together. Cut slits into the crust. Use a pastry brush and saturate the top crust with milk. Sprinkle heavily with sugar and bake.
Bake at 425º for 15 minutes and then turn down to 375 º and bake for another 30 minutes.
I've experimented with apple pie until I've come as close as I can to what I remember Grandma Rajter's pie. I never measure the ingredients, so all the above ingredients are approximate.
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