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
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 are best for Grandma Apple Pie?
For the Grandma Apple Pie, it’s ideal to use a mix of tart and sweet apples. Varieties like Granny Smith, Honeycrisp, or Braeburn are excellent choices. They provide a balance of flavors and maintain a good texture after baking.
Can I use store-bought pie crust for this recipe?
Yes, you can use store-bought pie crusts as a convenient alternative to homemade pastry. However, for the authentic taste and texture of Grandma Apple Pie, following the homemade pastry recipe provided will yield the best results.
Is it necessary to peel the apples for the pie?
Peeling the apples is recommended for a smoother filling texture. Apple skins can become tough and chewy when baked, which may affect the overall texture of the pie.
How can I prevent the pie crust from getting soggy?
To prevent a soggy crust, ensure the apples are well-drained after tossing with sugar and spices. Also, brushing the bottom crust with a beaten egg white before adding the filling can create a barrier that helps keep it crisp.
What is the purpose of lemon juice in the apple filling?
Lemon juice adds a subtle tartness, balancing the sweetness of the apples and sugar. It also helps in preventing the apples from browning and enhances the overall flavor of the pie.
Can I make Grandma’s Apple Pie ahead of time?
Yes, you can prepare the pie a day in advance. Bake it as directed, allow it to cool completely, and then cover it loosely with foil or plastic wrap. Store at room temperature. It’s best served within 48 hours.
How do I know when the apple pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. If you notice the crust browning too quickly, cover the edges with foil. The baking time may vary slightly based on your oven.
What can I use instead of shortening for the crust?
If you prefer not to use shortening, unsalted butter can be a good substitute. Butter will give the crust a rich flavor and flaky texture. Make sure it’s very cold when you use it.
How thick should the apple slices be for the pie?
The apple slices should be thinly sliced, about 1/8 to 1/4 inch thick. Uniformly thin slices ensure even cooking and a consistent texture throughout the pie.
Can I freeze the Grandma’s Apple Pie?
Yes, the pie can be frozen either before or after baking. To freeze before baking, assemble the pie in the pie dish, wrap tightly with plastic wrap and foil, and freeze. To bake, remove from the freezer, unwrap, and bake as directed, adding extra time as needed. For freezing after baking, cool the pie completely, wrap, and freeze. Thaw at room temperature before serving.
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.
