Grandma's Apple Pie. Grandma's Apple Pie You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples. Melt the butter in a saucepan.
Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. You can have Grandma's Apple Pie using 16 ingredients and 12 steps. Here is how you cook it.
Ingredients of Grandma's Apple Pie
- It’s of lattice-top pie.
- Prepare 2 cup of all-purpose flour.
- It’s 1 tsp of salt.
- It’s 2/3 cup of shortening or chilled butter, cut into small cubes (unsalted unless making a savory pie).
- Prepare 2 tbsp of sugar (granulated or icing sugar).
- Prepare 1 of ice cold water (around 6-8 tablespoons).
- It’s 3 of egg yolks.
- It’s of pie filling.
- You need 6 of apples, peeled, cored and thinly sliced (I prefer Gala, Fuji or Pacific Rose).
- Prepare 3/4 of to 1 cup sugar, according to apples used (preferably powered).
- Prepare 2 tbsp of flour for thickening.
- Prepare 1/2 of to 1 teaspoon ground cinnamon.
- Prepare pinch of full of ground nutmeg.
- Prepare 1 tbsp of lime juice.
- It’s 1 tsp of vanilla extract.
- Prepare 2 tbsp of butter or margarine.
There is nothing better for dessert than a good old fashioned apple pie. It is one of the most popular desserts in America and is served any time of the year. Every time I see a beautiful lattice topped apple pie it reminds me of my Grandma. I can remember the days when she would spend all morning baking in the kitchen.
Grandma's Apple Pie instructions
- For pastry; mix flour, salt and sugar together and add butter to it. Toss the mix with a fork until small pea-sized lumps begin to form..
- Slowly start adding ice cold water to the mixture, around 1 tablespoon at a time, while mixing it all together (in this step mix by using hands or a blender. Hands preferred so you know the consistency of the dough.). Continue adding water until the dough just starts to hold together. Do not add too much water or you will have a chewy, tough crust..
- Form the dough in a mound (do not over knead the dough. This will release gluten and spoil the texture of pie crust). Divide it into two parts. Form into ballls. Roll one balls out around 1/8 inch thick over a floured surface. You could choose to refrigerate the dough for 30 minutes before the rolling it out but that's optional..
- Line the rolled pastry in a pie plate, trim off the excess dough along the edges and cover the plate with some cling film. I used an 8 inch removal-bottom plate in this recipe..
- Toss the plate into fridge and let it cool for at least 30 minutes to an hour. Meanwhile heat your oven to 180°C..
- Remove the pie plate from the fridge, take off the cling film. Prick the lined pastry a few times all over with a fork. This will avoid formation of bubbles or uneven baking. But do not prick if filling and crust are baked together..
- Bake the pie for around 20 minutes or until it is golden in color. You could also line the pastry with baking paper, put some weights like beans over the baking paper and then bake. This too ensures no bubbles form in the pie crust..
- Let the pie crust cool. Beat 3 egg yolks and give the baked crust a nice egg wash. Bake again at 180°C for 5 minutes. This makes the crust water-proof, ie it won't get soggy after you add filling to the pie..
- Mix all the filling ingredients together and fill into the baked pie crust. Dot butter or margarine over the filling. I added a few cashew nut pieces to the filling for a little crunch..
- For the top crust, roll the other ball of dough (preferably refrigerated before rolling) and cut it into 1/2 inch thick stripes with a knife or a pizze cutter. Weave the mesh like pattern right over the pie plate after adding the filling. Trim off the excess dough along the edges of the plate. Give the top crust a nice egg wash..
- Bake the pie for about 50 minutes at 180°C or until top crust is nice and golden..
- Enjoy the fruits of your labor with some freah cream!.
Top the pie crust with half the sliced apples. This is a recipe for apple pie that I got from allrecipes.com and it is THE BEST apple pie I have ever had. It is different that ordinary apple pie, the fresh apples are placed in the crust, covered in a lattice top and smothered in a decadent sauce. Whoever Grandma Ople is, I would really like to thank her for she sure knows how to make a mean apple pie! For my crust, I use a recipe for pie.