Grandma's Apple Pie Recipe
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Category: |
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Traditional Two Crust Apple Pie |
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Ingredients: |
Ingredients: PASTRY for Two-Crust Pie
2 cups all-purpose flour
2/3 cup Crisco™ shortening
1 teas salt
4 to 5 TBS COLD water
PIE FILLING:
1/3 to 2/3 cups sugar
1/4 cup all-purpose flour
2 teas ground cinnamon
1/2 teas ground nutmeg
8 cups sliced, peeled apples (8 medium), I like mixed varieties
2 TBS butter
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Directions: |
Directions:Heat oven to 425-degrees. Make pastry.
PASTRY:
1 - Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or using your fingers until particles are size of small peas. Sprinkle with cold water, 1 TBS at a time, tossing with your fingers until all flour is moistened and pastry almost leaves side of bowl.
2 - Gather pastry into a ball (if it is not forming a ball, you can add another teaspoon of cold water, but do not over work the dough). Divide dough in half and shape into 2-flatted rounds. Refrigerate for 15-30 minutes.
3 - Roll pastry on lightly floured surface, using a floured rolling pin, into a circle 2-inches larger than your pie plate. Fold pastry in half and place in pie pan. Unfold pastry, pressing into pie plate. You are ready to fill with your apples.
4 - Roll out your second dough ball, gently placing on top of apples, seal the two together using your thumb and finger to pinch the dough together, before baking using a fork make a large "A" (P for Peach, C for Cherry, etc.) in the middle of the top crust, then take the fork and poke around the "A" making a bursting effect, this will allow the steam to escape.
PIE FILLING:
1 - Mix sugar, flour, cinnamon, and nutmeg in large bowl. Stir in sliced apples. Turn into pastry-lined pie plate. Cut butter into small pieces, sprinkle over apples. Cover with top pastry, using a fork poke the letter "A" surrounded with other pokes, seal and flute edge. Cover edge with 2–3-inch strip of aluminum foil to prevent excessive browning, remove foil during last 15-minutes of baking.
2 - Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
ALTERNATE Top Crust: I will occasionally make a lattice topped pie. After rolling out your top dough cut strips, and then weave the strips together on top of the apple filling to make the lattice topping. |
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French Apple Pie Crumb Topping |
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Ingredients: |
Ingredients: Same apple filling as Traditional two crust Apple Pie, except OMIT butter.
Pastry for one-crust
CRUMB Topping:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup firm butter
1/2 cup chopped walnuts (optional)
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Directions: |
Directions:1) Make pastry for one-crust pie
2) Turn apple mixture into pastry-lined pie plate
3) Mix ingredients together for Topping until crumbly
4) Sprinkle Crumb Topping over Apple mixture
5) Baake 50 minutes, covering topping with aluminum foil during last 10 minutes of baking to prevent excessive browning.
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SERVE WARM along with Vanilla Ice Cream
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Personal
Notes: |
Personal
Notes: The phrase “as American as apple pie”.
Apple pie is an American Tradition and became a symbol for America and certain American ideals like motherly love, purity, wholesomeness, the comfort home, and even agrarian times gone by. It also came to be associated with patriotism and nationalism. This is especially apparent in the lingo of World War II soldiers, who would often say that they were fighting for “mom and apple pie.”
Today, apple pie remains a beloved dessert in America. It’s often served at American holidays like Fourth of July celebrations and Thanksgiving dinners. Many families even have their own unique recipes for the dish that are passed down from generation to generation. Over the years Apple Pie is considered a classic American dish. And indeed, much like America itself, apple pie is a melting pot of many different cultural and culinary traditions. Of course, it’s also just plain old DELIOUS to EAT!
The most important ingredient in Apple Pie is Love!
Definitely a FAVORITE in our family, requested a lot by my grandson Cristofer.
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