Family Recipes // Grammie’s Apple Pie

pie1

pie2

Last year right around this time, I made my first ever pie. It’s my Grammie’s family-famous apple pie recipe, and it’s kind of a big deal in my neck of the woods. When I told my mom last year I wanted to try it her response was a semi-frightened look and, “Are you sure?” Yeah, Grammie’s pies are serious business. And it turned out being such a success that we had it again at Thanksgiving this year! This recipe has been handed down through the generations in my family, and was written probably sometime in the 40′s or 50′s. Read on for the full recipe, along with some tips that I added from our own trial and error.

Note: These measurements are for a 9-inch pie pan, with a little dough left over to create the leaves. You’ll need a pastry cutter for sure, and we used a flour sack towel to roll the dough on. We also used little leaf cookie cutters to make the edges — you can find a similar set here.

CRUST INGREDIENTS

2 c flour
1 tsp salt
¾ c plus one T Crisco
4 T ice water

Mix flour and salt. Cut in shortening to a fine cornmeal consistency. Add 1 more T shortening and cut in rough. Add all water, sprinkling a little at a time while fluffing flour mixture.

Form into a ball. Roll out on floured cloth to fit pie pan. Flour rolling pin & cloth. Add more flour as needed, but don’t over-do it or your crust will crumble.

Carefully get the crust into the pie pan. We had to try this step twice because our first try was a sad mess. We got ours into the pan with a little teamwork. And when in doubt, a patch job works just fine. I never said it was pretty, folks.

MAKE THE FILLING

5 large Granny Smith apples
3/4 c sugar
1T flour
2 t cinnamon

Peel apples and slice very thin; set aside. Mix sugar, flour, and cinnamon. Alternate layers of apples with the sugar mix in the pie crust. Start on the bottom with apples, laying them out evenly so that the bottom of the pan is covered. Sprinkle sugar mixture on top. Repeat until you get to the top of the pan.

CRUMB TOPPING (Editor’s note: YUM)

½ c brown sugar
1 c flour
1 t cinnamon
1/2 c butter

Mix brown sugar, flour, and cinnamon thoroughly. Cut in butter until you reach a crumbly consistency. Spread over top of pie.

After crumb topping is spread, scatter dough leaves around the edges of the pie plate if desired. If the leaves start to burn while the pie is cooking, place a strip of tin foil around the edges of the pie plate to protect them.

Bake at 375 for about 25 minutes, or until filling begins to bubble. I’ve made this twice now in two different ovens; once it took 25 minutes and once it took 35. Just be sure that the filling is bubbling slightly and the crust is a bit browned before you take it out.

Hope you try this one — it’s a little labor intensive but makes you feel pretty proud when you get to the end. And it’s cuh-razy delicious. Happy holidays! xoxo

pie3

pie5

pie4

P.S. Head to A Thousand Threads to enter today’s 24 Merry Days giveaway!

24-4


9 comments

    • chelsea on said:

      Hope you try it out! It’s INSANELY delicious.

  1. Looks yummy! These photos are beautiful too–love your leafy crust border.

    • chelsea on said:

      Haha! It’s funny you say that, because I was trying to hard to get the crust to look good. It took quite a few tries. ;)

  2. Brittni on said:

    I love your editor’s note on the crumb topping. It looks really delicious.

    • chelsea on said:

      Seriously, I would just eat that stuff by the spoonful. Gross but true.

  3. Elaine Costa on said:

    Soooooooo good.

  4. Your Grammie’s Apple Pie sounds delightful and certainly like something that is a hit at ANY holiday table! My mother showed me how to make my Bugga’s Apple Pie this summer, and it was divine!

    • chelsea on said:

      That’s awesome! I wonder how the recipes would compare to each other as far as ingredients. I love that each recipe has a little something that makes it special.

Leave a Reply

Don't worry, we won't publish your email address.