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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grandma's Two Crust Apple Pie Recipe

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This recipe for Grandma's Two Crust Apple Pie, by , is from Cooking with Luz, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stanley Smith


1 cups flour
1 tsp. salt
cup + 2 tbsp. oil
3 tbsp. cold water
cup to 1 cup sugar
1 tsp. cinnamon
6 to 7 cups sliced apples
1 tbsp. sliced butter

Pie Crust:

In a medium sized bowl, mix 1 cups flour, 1 tsp. salt, cups + 2 tbsp. oil, 3 tbsp. cold water. Mix ingredients together until thick dough. Separate pie crust dough in half and roll into two separate balls. Place first ball of dough on floured surface and roll out with rolling pin until pie crust is ⅛" to " thick. Place this crust into lightly floured pie pan. Roll out second ball of pie crust dough and set aside.

Pie filling:

Pre heat oven to 400. In a small bowl, mix sugar and cinnamon. Ina separate large bowl, place sliced apples and add sugar/cinnamon mixture. Mix together and then place pie filling mixture into crust lined pie pan. Place 1 tbsp. of butter slices around top of apple pie filling. Place top crust over pie filling and seal edges by pinching top crust with bottom crust around the edge of pie pan. Cut 4 to 5 slits approximately 1" long around top crust. Place in pre-heated oven and start baking for 35 minutes at 400 and then turn oven up to 425 and continue backing for 5 minutes at that temperature.




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