Grandma Sally’s Apple Pie!

Hi everyone! I hope you all had a wonderful Thanksgiving.
Please make sure to freeze your leftover turkey to make a turkey potpie later!!!!
My husband wanted to make sure that we made his Grandma Sally’s recipe for Apple Pie that his Cousin Lori figured out-Grandma Sally did not leave the recipe behind so Lori experimented and finally figured it out.
The crust is not sweet so if you like a sweeter crust, feel free to make a different crust.
My 12 year old will now carry on the tradition of the pie, adding on her own beautiful hand cut out leaves made out of extra dough to decorate the top. Can you believe how creative she is???
Thanks, Cousin Lori!
What are your holiday recipes that have been passed down???
Apple Pie, just like Grandma Sally’s

2 pie crusts*, always homemade, NEVER store bought  (she said that but I say buy one if it means you will make the pie!)
6 cups, or more, thinly sliced apples (4 lbs, 10-12 apples, I use Macs only)
3/4 cup sugar
2 Tablespoon flour
3/4 tspn cinnamon
1/4 tspn salt
1/8 tspn nutmeg
1 Tablespoon lemon juice
Mix all ingredients together in a large bowl.
*Grandma Sally’s pie crust recipe:
1 cup flour
1/2 tspn salt
1/3 cup Crisco veg shortening  (p.s. Alma here: they now have vegetable shortening made without trans fats as an alternative to Crisco-just sayin’)
2-4 Tablespoon ice cold water
(I say-or use your own pie crust!)
Mix flour and salt.  Cut in Crisco with a fork or pastry cutter until particles ae the size of peas.
Sprinkle with water, 1 Tablespoon at a time and blend with a fork.  Gather dough into a bowl, roll in flour.
I make double crust recipe for each crust to make it easier when I roll it out and just get rid of the extra (My daughter made the leaves out of this extra dough, place it on top and baked it with the pie).
I place the bottom crust in the pie pan, prick it and bake it at 425 deg for 10 minutes.  Fill with apple mixture, place second crust on top and pinch edges to meet edge of bottom crust (or use cut out leaves from the dough instead of the second crust).
Prick top crust in whatever pattern you like.
Bake at 425 for 40-45 minutes.  I don’t do an egg wash or anything on the crust…..

2 Responses

  1. My son and I made our very first pie from scratch this holiday. It was an apple/pear pie, with the crust recipe from The Pioneer Woman’s site and the filling from the Food Network. It will become a family tradition! It was scrumptious. (Our first-time crust was not beautiful looking, but very flaky and tasty.)

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