GRANDMA LUCY'S APPLE PIE
Grandma Lucy would make at least 25 pies every Thanksgiving season; and an entire bushel of apples. Rome apples were her preferred Apple for pie, followed by Macintosh. I bought her an Apple Peeler Corer Slicer, but Mom never used it; she preferred her old fashioned method of cutting and peeling by hand with a paring knife, and...
Provided by Lucy Edwards
Categories Pies
Time 2h45m
Number Of Ingredients 8
Steps:
- 1. mix filling ingredients (apples, tapioca, cinnamin, nutmeg, lemon juice and sugar) together in a large bowl.
- 2. Filling should "marinate" for at least 30 minutes, stirring at least 4 times before baking, to give tapioca time to soften.
- 3. Stir every 10 minutes.
- 4. Lemon juice is essential to prevent apples from turning brown.
- 5. While filling is marinating, prepare crust for 2-crust pie, or use refridgerated pie crusts.
- 6. Grandma Lucy used the Crisco(r) pie crust recipe; using ice water to prepare.
- 7. Roll out dough to a 10 inch circle
- 8. line a 9 inch pie dish with dough; leave 1 in overhang. press gently to remove all air bubbles. DO NOT prick crust. DO NOT pre-bake.
- 9. pour filling into crust, heaping slightly in the center.
- 10. roll out remaining dough and cover apples
- 11. flute using tines of a fork to seal the edges. Trim excess.
- 12. Cut vent holes in top of pie. ( Use a small seasonal cookie cutter in the shape of an apple, or any other desired shape) .
- 13. Brush top of pie with whole milk. Sprinkle with decorating sugar.
- 14. Bake in 400* preheated oven.
- 15. cover edges of pie with aluminum foil to prevent over-browning
- 16. Cool before serving. Best served at room temperature or slightly warmed.
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