Every slice of Grandma’s Apple Pie floods me with nostalgia. Sunday afternoons in her cozy kitchen come to mind, where the aroma of baking apples and cinnamon filled the air. My cousins and I, as kids, would huddle around her table, anticipation growing for a piece of that delicious pie. Grandma, always wearing her apron and a warm smile, would cut us slices, her stories from the past enriching every bite with family history.
Now, when I bake this pie in my kitchen, it takes me right back to those days. This recipe transcends mere dessert status; it embodies a cherished memory, a testament to love and warmth handed down through generations. “Sharing this piece of my heart with you excites me.” I hope it brings as much joy to your table as it always does to mine.”
How to prepare Grandma’s Apple Pie
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Ingredients:
- 6-7 cups thinly sliced and peeled apples
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Pie Crust
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup shortening
- 5-6 tablespoons of ice water
- 3 tablespoons butter
- 2 tablespoons fresh milk
- 1 tablespoon granulated sugar
Directions:
- Preheat your oven to 400°F (200°C). In a mixing bowl, blend together the sliced apples, brown sugar, 3 tablespoons of flour, cinnamon, ginger, nutmeg, and lemon juice. Let this mixture rest for about 15 minutes.
- For the pastry, whisk together 2 cups of flour, baking powder, and salt in a separate bowl. Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually sprinkle in ice water, mixing lightly with a fork, until the dough holds together.
- Split the dough into two portions, with one slightly larger than the other. On a floured surface, roll out the larger dough ball into a circle to fit a 9-inch pie plate. Place the rolled-out dough into the plate, gently fitting it in without stretching.
- Pour the apple mixture into the crust-lined pie plate. Cut the butter into small pieces and distribute them over the apple filling.
- Roll out the second portion of dough. You may choose to create a lattice top or cover the pie with a full top crust. If using a full top crust, make sure to cut slits in the top to allow steam to escape.
- Seal the edges of the pie by trimming any excess dough and crimping the edges with your fingers or a fork. For a golden finish, brush the top crust with milk and sprinkle it with granulated sugar.
- Cover the edges of the pie loosely with foil to prevent excessive browning. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes more. The pie is done when the crust is a golden brown and the filling is bubbly.
- Remove the pie from the oven and allow it to cool on a wire rack. The pie will set as it cools. Serve warm or at room temperature.
Frequent Asked Questions:
What type of apples is best for making Grandma Apple Pie?
For Grandma Apple Pie, using a mix of tart and sweet apples can provide the best flavor balance. Commonly, varieties like Granny Smith for tartness and Honeycrisp for sweetness are recommended. These apples not only enhance the pie’s flavor but also maintain a good texture that doesn’t become too mushy during baking.
Can you make Grandma Apple Pie with a store-bought crust?
Yes, you can use a store-bought crust for Grandma Apple Pie to save time. While homemade pastry adds a special touch, using pre-made crusts can be a practical alternative, especially if you’re short on time. Furthermore, choose a high-quality brand to ensure the crust has a good texture and flavor that complements the apple filling.
How do you prevent the bottom crust of Grandma Apple Pie from becoming soggy?
To prevent the bottom crust of Grandma Apple Pie from becoming soggy, you can pre-bake the bottom crust for about 10 minutes before adding the filling. Additionally, brushing the crust with a beaten egg white before baking can create a barrier that helps keep it crisp and flaky.
What are the key steps to ensuring the lattice crust on Grandma Apple Pie turns out well?
For a well-executed lattice crust on Grandma Apple Pie, roll out the top crust evenly and cut it into strips. Weave the strips over and under each other on top of the filling, ensuring they adhere to the edge of the bottom crust. Furthermore, pressing the edges to seal and fluting them can enhance the crust’s appearance and prevent filling from leaking during baking.
Is there a vegan option for Grandma Apple Pie?
To make a vegan version of Grandma Apple Pie, substitute the butter and shortening with vegan alternatives like plant-based butter and shortening. Also, instead of brushing the crust with milk, use a plant-based milk or simply brush it with a light coating of oil. Moreover, ensure the sugar used is vegan, as some sugars are processed
Grandma Apple Pie
Ingredients
- 6-7 cups thinly sliced and peeled apples
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Pie Crust
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup shortening
- 5-6 tablespoons of ice water
- 3 tablespoons butter
- 2 tablespoons fresh milk
- 1 tablespoon granulated sugar
Instructions
- In a large bowl, combine the apples, sugar, water, cinnamon, and nutmeg; toss to coat. Let stand for 15 minutes.
- In a large bowl, combine the flour, baking powder, and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
- On a lightly floured surface, roll out a larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with the edge of the plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust.
- Trim, seal, and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil.
- Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
