Grandma's Tried & True Apple Pie Recipe
Crust (enough for
1.5 pies - double it for 3 pies)
4 Cups Flour
2 Cups Butter-Flavored
Shortening
1 Tablespoon White
Sugar
1 Teaspoon Salt
1/2 Cup Ice Water
1 Egg
1 Tablespoon White
Vinegar
Directions:
In a large bowl, mix
flour, shortening, sugar & salt. Add ice water, egg and
vinegar. Mix well to combine into dough.
If the dough does not
stick together like a firm ball, add more flour to make it stiffer. Cut into 2
balls, and refrigerate for a couple of hours to stiffen before using.
Filling - (enough for 1
pie)
Approx. 6-8 Cups Peeled
& Sliced McIntosh
(about ½ inch at the wide side)
1 Cup White Sugar
1 Tablespoon Cinnamon
(more or less depending on taste)
1 Beaten Egg (for
coating inside & outside of the crust)
Directions:
1. On a floured surface, roll dough into
(2) 12-14 inch circles. Place 1 into
a pie plate and brush the surface with beaten egg wash.
*Tip - in order to be
able to pick up the crust, be sure to use a heavily floured surface when
rolling it out. You can fold it in half (making a semi-circle), then pick it up folded and unfold it after
you get it into the pie plate. You
can do this when you put it on top of the filling too.
2. In a bowl, toss the apples with sugar
& cinnamon and then pour on top of the crust in the pie plate. Be sure that the filling is overflowing
in the pie plate, creating a mound of apples that is higher than the side of
the pan. If not - cut more apples
and toss in a bit more sugar.
3. Place crust over
filling, then seal and flute edges.
Cut some slits in the center and brush the egg wash on the top.
4. Bake directly on the rack in a
preheated 350-degree oven for 45 minutes (put a cookie sheet on the rack below
the pie to catch the juices that may overflow).
5. MOST IMPORTANT STEP! Take the pie out
of the oven and drain the excess juices in the sink. This is tough, but important. With a cooking mitt or towel you need to hold the top of the pie with one hand and
tip it on it's side almost 90 degrees so that all of the water from the apples
comes out. It will naturally
happen when you tip it and the top crust will not fall off if you hold it steady a
little (although you think it will).
Just try to tip it a couple of different ways until you think that you
got all of the water out.
6. Return the pie to the 350-degree oven
and bake for another 15 minutes.
Again, when you take it out of the oven, you can tip it into the sink to
drain the water (but most will already be gone). Make sure that it is done by poking it with a thin knife or
skewer. There should be very
little resistance from the apples and if there is, you can bake it a bit longer
until you poke it and you don't feel like the apples are too firm.
Enjoy Your Holiday and Thank You For Your Business.
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