Recipe of the Week: Grandma’s Apple Pie
May 12, 2010
This is Grandma Julia Oand#8217;Neiland#8217;s recipe amended from the Fanny Farmer Cookbook. Grandma Oand#8217;Neil measured everything with her beautiful, quick, small hands by a handful, a dash, a pinch, a splash and a good laugh.
2 good cups flour
Pile of apples (McIntosh, Cortland or Macoun but any kind of red apple works)
1 teaspoon sea salt
2/3 cup sugar
1 and 1and#8260;2 stick butter
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1 teaspoon cinnamon
1and#8260;4 to 1and#8260;2 cup cold water
1and#8260;2 teaspoon nutmeg or allspice
2 teaspoon butter
1. Put flour in bowl, add salt, cut in butter, add cold water and fluff with fork, gently sift through fingers until moist enough to stick together, separate into two balls, sprinkle flour on clean surface, roll out dough in short strokes out from middle in all directions.
2. Use spatula to remove dough from surface fold in half and half again. Place in pie plate and unfold. Cut off extra.
3. Fill pie plate with large mound of apples, sprinkle on sugar, then cinnamon and nutmeg, put thin slices of butter over apples.
4. Slightly wet edge of crust with water. Roll out second crust. Place it over pie. Fold top crust under bottom crust. Lightly pinch with thumbs. Cut decorative design into crust to let steam escape.
5. Pat a small amount of milk on top of crust to help it brown. Bake in oven for 425 degrees F for 15 minutes and then decrease temp to 350 F and cook for approximately 30 more minutes or until top is brown and juices are bubbly. Remove from oven. Enjoy (Note: Can be baked at 350 until brown and bubbly).
and#8212; This recipe was e-mailed to North Lake Tahoe Bonanza Community Editor Jean Eick at email@example.com.