Wednesday, July 4, 2012

Grandma's Apple Pie

Making a pie from scratch has been a goal of mine for a long time and I've finally done it!

I started out by looking at apple pie recipes online and they looked very said I needed to refrigerate the crust dough for 4 hours or ideally overnight! I called my grandma and she set me on the right track. Grandma says that refrigerating the dough is completely unnecessary and her pie crust had 4 ingredients and one of them is water. The one I was looking at online had at least 8 - yeah, Grandma's won.


Pie crust
2 cup flour
4 Tb butter or crisco (grandma says a "good Tb" so you might toss in a little extra)
1 tsp of salt
1 tsp cinnamon *I added this because I'm making apple pie
water, as needed (approx 2 Tb)

6 apples, cored, sliced
1/2 cup of sugar
1 tsp cinnamon
1 tsp nutmeg
Additional 2 Tb of sugar

Pie plate, 10"
Aluminum foil
Rolling pin

Pre-heat oven to 350 degrees. Mix salt, cinnamon and flour together, cut in butter. Add enough water to moisten the crust as you work it into dough. Kneed for 5-10 minutes. Take half of the dough and roll it out (using a little flour) until it's about 1/4 in thick and place it in the bottom of a greased pie plate. The bottom crust should go up the sides of the plate, trim any excess away.

Place sliced apples in a medium sized pot with 2 Tb of sugar and enough water to cover the apples. Cook on medium heat for about 10 minutes. Drain any excess liquid and allow to cool. Mix the 1/2 cup of sugar, cinnamon and nutmeg with the apples and place them in the pie plate.

Roll the second half dough out until it's a 1/4 in thick. Place on top of the pie plate and press around the edges to seal with the bottom crust. cover the edges of the pie with foil (or a pie shield if you have one) Bake at 350 degrees for 45-60 minutes, removing the foil for the last 15 minutes.

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