For some reason, Kodak is no longer carrying the slideshow I created last year showing my mother-in-law making an apple pie, step by step.
So, just in time for the holidays, here is the basic recipe for a 9 inch apple pie, along with a link to the photos. Click slideshow on the right of the webshots page for a slideshow.
Grandma’s Pie Crust Recipe:
6 cups all purpose flour
2 tsp. salt
2 and 1/3 cups shortening -she uses half regular Crisco, half butter flavored Crisco, with 0 trans fats
1. Combine the flour and salt in a large bowl.
2. Cut in half the shortening with a pastry blender, to make coarse crumbs. - They will NOT be uniform in size and shape.
3. Cut in the remaining shortening. Place in airtight container and store in the refrigerator until ready to use. (Will keep up to 3 months no problem). You will get enough crust mixture for several pies.
For a 9 inch double crusted pie:
1. Measure 2 cups of the cold crumb mixture.
2. Add 4 Tablespoons of ice cold water. Stir gently and quickly.
3. Dough should be soft and not dry. Add a little more flour if too wet, or a little more water if dry.
Take half the dough, form a circle and roll out immediately on a floured board. Place in pie pan.
4. Roll out the other half of the dough for the top crust.
Grandma's Apple Pie Filling for 9 inch pie:
6 cups peeled and sliced apples (She uses Cortlands, her standby is McIntosh or Granny Smith. Use what tastes good to you.
)2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons flour
1 Tablespoon butter
1. Preheat oven to 425 degrees. Peel and slice the apples. Put in a medium-sized microwave safe bowl.
2. Add sugar, spices, flour, stir gently.
3. Microwave, covered lightly with parchment paper, for 2 minutes.
4. Set mixture aside and let cool while making the top crust.
5. Pour apples and all the juice mixture into the pie shell, dot with the butter, and cover with top crust. Cut and primp. Slit a few holes on the top of the crust.
6. Bake pie on center rack for 30 minutes or until apples are juicy and bubbling and ooze out of the crust.
7. Cool and serve.
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