Grandma Apple pie is the best. The crust is crisp and the apples are perfectly ripe, moist and delicious. It is made with flour that has been lightly Browned which gives the pie an additional crispness. The filling is moist, not too chunky and the spices add just the right amount of cinnamon and nutmeg taste.
Its my all-time favorite pie. It is thick, sweet, and filled with chunks of apples. Everyone in the family eats it at least once a week, and it is considered an important meal to bring every Christmas.
Grandma Apple Pie
- 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
- 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
- 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.