GRANDMA LUCY'S APPLE PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Grandma Lucy's Apple Pie image

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

1 large pie crust shell
6 c rome apples sliced & peeled
1 Tbsp lemon juice
3 Tbsp instant tapioca granules
3/4 c granulated sugar
1 Tbsp cinnamon
1 tsp ground nutmeg
1/2 tsp salt

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.

There are no comments yet!