Monday, October 13, 2014

Grandma's Apple Pie

Thanksgiving is right around the corner, which is still hard for me to wrap my brain around since spring is in full bloom in our neck of the woods. I am a firm believer in homemade pies for Thanksgiving. Opening a box of Sara Lee Apple Dutch pie and sticking it in the oven doesn't count as homemade. I clipped this recipe years ago from a newspaper, it had won first place in a local pie contest and not only did it talk the talk, but it walked the walk. It was divine. Every once in a while I am lured into temptation by the flashy pictures on pinterest to try a new apple pie, but every single time I always come back to this. Over the years I've learned to control my wandering eye and have remained faithful to this recipe because it truly lives up to it's award winning legacy!

For the crust:
1 egg
½ tsp lemon juice
¼ c cold water
2 c flour
¾ tsp salt
½ Tbs sugar
½ tsp baking powder
1 c Crisco butter flavored shortening stick
Beat egg, lemon juice and water together in a small bowl and set aside. Sift flour, salt, sugar and baking powder. Cut the shortening into the dry ingredients until mixture is crumbly and shortening is evenly distributed. Combine the egg, lemon juice and water mixture with the flour mixture until mixed well. Roll into 2 balls

For the filling:
8 Tbs butter
1 1/2 tsp cinnamon (divided)
1 1/2 tsp nutmeg (divided)
2/3 plus 1/8 C sugar (divided)
3 Tbs minute tapioca
7-8 medium apples (best if a variety like Granny Smith, McIntsosh, Gala, etc)
3 Tbs orange juice concentrate

Preheat oven to 375. Press one ball of pie crust into 9-inch deep dish pie pan and dot with 4 Tbs butter then add ½ tsp cinnamon, ½ tsp nutmeg, 1/8 c sugar and 1 Tbs minute tapioca. Slice in 3-4 peeled apples. Add ½ tsp cinnamon, ½ tsp nutmeg, 1/3 c sugar and 1 Tbs tapioca. Add 3-4 more sliced apples; press firmly. Add another ½ tsp cinnamon, ½ tsp nutmeg, 1/3 c sugar and 1 Tbs tapioca. Drizzle 3 Tbs OJ concentrate on top. Dot with butter. Roll out the second ball of pie crust and cut into 1 inch thick strips. Criss cross over the top of the pie filling. Sprinkle cinnamon and sugar over the top and bake for 50-60 min, or until crust is lightly brown and the filling is bubbling (can cover edge of crust with tinfoil if it is getting too brown).

*source unknown


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