Grandma Anna's Apple Pie
Servings: 10
Equipment
- 9" Deep Pie Plate
Ingredients
- 2 cups flour sifted
- 1 tsp salt
- 2/3 cup shortening chilled
- 4-5 Tbsp ice water
- 12 apples Granny Smith are best, peeled and sliced
- 1/4 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbsp unsalted butter
- Fresh lemon juice
Instructions
Crust (or use store bought)
- Put flour, salt and shortening in a food processor fitted with a metal blade. Pulse until coarse. Add water 1 tablespoon at a time until dough forms a ball.
- Divide dough in 2 equal balls and chill for an hour (can be made the day before).
- Roll out crusts on a floured surface.
Pie Filling
- Mix together the sugars, cornstarch, salt, cinnamon and nutmeg.
- Place apples in a large bowl and pour mixture over apples. Stir until apples are well coated.
- Put one crust in the bottom of a greased 9 inch deep pie dish.
- Put about 1/3 of the apples in the dish.
- Dot with 1/3 of the butter.
- Squeeze lemon juice over apples.
- Repeat twice more.
- Cover the pie with the final crust and press edges together with your fingers. Flute.
- Make 4 small slits in the top of the pie to release steam.
- Freeze your unbaked pie by covering it with plastic wrap, foil and wrapping in two plastic grocery bags.
- Defrost before baking in a 400 degree oven for 55 minutes. Be sure to line the bottom of your oven with aluminum foil because this is one juicy pie.
Notes
For a truly professional look, using excess dough cut out leaf shapes with a pastry cutter and place on the top of the pie.
Serve the pie warm with vanilla bean ice cream.