Grandma Apple Pie

6 servings

  • 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


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.


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