My husband’s grandmother made the best apple pie. Nothing can top Gram’s Apple Pie except for maybe some ice cream. lol
Gram would sit for hours peeling and slicing apples for her pie. She was a master at it.
I don’t have that much time so I updated the process with electric peelers and slicers.
Much faster and much easier on my hands.
The crust is so flaky that it started breaking apart when I cut the pie.
She always sliced the apples thin and piled them high for each pie.
Some people think that Granny Smith apples are best for pie but Gram liked the way that yellow delicious apples baked. She would use yellow delicious apples that were still green so they stay firm and have a slight bite to them.
Look at that space where the apples cooked down. That let’s you know that it is a juicy pie.
My husband has always loved this pie so since his Gram passed away I make it for him at least twice a year.
The problem is that I have to make two pies each time because the kids want to eat it too.
There’s so much juice in the pan that I drizzle it over the pie.
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 7 tablespoons cold water
- 8 apples sliced thin
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons butter, cut into pats
- 2 teaspoons cinnamon
- Preheat oven to 425F degrees.
- Mix flour, salt and shortening until the shortening is incorporated.
- Add 7 tablespoons of cold water and form into two balls.
- Roll the dough balls into circles. Place one of the circles into a greased pie dish.
- Add the sliced apples and top with the other filling ingredients.
- Top with the other pie crust and cut 4 or 5 slits for ventilation. Then brush the crust with a little milk.
- Bake at 425F degrees for approximately 60 minutes.
Amount Per Serving: Calories: 418Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 17mgSodium: 159mgCarbohydrates: 57gFiber: 6gSugar: 25gProtein: 4g