Grandma's Apple Pie

My maternal grandmother made the most amazing apple pies. I've never experienced her baking myself, but my grandfather and mother talked often about it. One of my aunt's made an apple pie based on my grandmother's recipe, however she added too much cinnamon - resulted in it tasting like a Big Red Gum Apple Pie lol. Seven years ago I found an apple pie recipe in an old Taste of Home recipe book, I altered it slightly based on what my mother told me she knew of her mother's recipe and we have a winner - tastes just like Grandma's Apple Pie.

Grandma's Apple Pie



Crust Ingredients
2 cups flour
1 teaspoon
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cups butter, frozen for 15 minutes & cut into 1/2 inch cubes
4-5 tablespoons water


Crust Directions:
Combine flour, salt, sugar & spices in food processor. Pulse to mix. Add butter, pulse again until the mixture resembles coarse meal (do not leave the processor on, just pulse several times). Butter will be pea size. Add water, 1 tablespoon at a time, pulse till mixture holds together.

Divid dough in half, shape into 2 disks. Wrap 1 in plastic wrap and refrigerate. On a lightly floured surace, roll out the other disk into a 12" circle. Place in a 9 inch pie pan. Trim to 1/2 inch from rim of pan.

Filling Ingredients:
1/2 cup sugar
1/4 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 cups granny smith apples, cored, peeled, & sliced into 1/4 inch slices
1 tablespoon butter, melted 1 teaspoon sugar

Directions:
Preheat oven to 400F.

In large bowl, combine all filling ingredients except apples, butter & 1 teaspoon sugar. Add apples, toss lightly to coat. Spoon into crust. Any remaining coating ingredients pour over apples in crust.

Roll out remaining pie crust into 12 inch circle. Place over pie. Crumb or flue crust. Brush with melted butter; sprinkle with sugar. Cut a few slits around the top crust to vent (at least 4 around pie, plus 1 in the center). Cover edge of crust with 2 inches of foil. Bake for 35 at 400f; remove foil and continue to bake 10-20 minutes or until crust is lightly browned & juice just begins to bubble. Remove from oven and cool for 30 minutes.