Apple Pie recipe and slideshow
For some reason, Kodak is no longer carrying the slideshow I created last year showing my mother-in-law making an apple pie, step by step.
So, just in time for the holidays, here is the basic recipe for a 9 inch apple pie, along with a link to the photos. Click slideshow on the right of the webshots page for a slideshow.
Grandma’s Pie Crust Recipe:
6 cups all purpose flour
2 tsp. salt
2 and 1/3 cups shortening -she uses half regular Crisco, half butter flavored Crisco, with 0 trans fats
1. Combine the flour and salt in a large bowl.
2. Cut in half the shortening with a pastry blender, to make coarse crumbs. - They will NOT be uniform in size and shape.
3. Cut in the remaining shortening. Place in airtight container and store in the refrigerator until ready to use. (Will keep up to 3 months no problem). You will get enough crust mixture for several pies.
For a 9 inch double crusted pie:
1. Measure 2 cups of the cold crumb mixture.
2. Add 4 Tablespoons of ice cold water. Stir gently and quickly.
3. Dough should be soft and not dry. Add a little more flour if too wet, or a little more water if dry.
Take half the dough, form a circle and roll out immediately on a floured board. Place in pie pan.
4. Roll out the other half of the dough for the top crust.
Grandma's Apple Pie Filling for 9 inch pie:
6 cups peeled and sliced apples (She uses Cortlands, her standby is McIntosh or Granny Smith. Use what tastes good to you.
)2/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons flour
1 Tablespoon butter
1. Preheat oven to 425 degrees. Peel and slice the apples. Put in a medium-sized microwave safe bowl.
2. Add sugar, spices, flour, stir gently.
3. Microwave, covered lightly with parchment paper, for 2 minutes.
4. Set mixture aside and let cool while making the top crust.
5. Pour apples and all the juice mixture into the pie shell, dot with the butter, and cover with top crust. Cut and primp. Slit a few holes on the top of the crust.
6. Bake pie on center rack for 30 minutes or until apples are juicy and bubbling and ooze out of the crust.
7. Cool and serve.
Hi, I tried your apple pie recipe tonight. I used a plastic "pie" mat and some flour on that and the wooden rolling pin -- tried not to use too much flour. First rolled out okay but second one broke apart when I tried to roll it on pin to put on top of pie so I scrunched it together and tried again, this time with more flour.
It took 40 minutes and my edges browned too much, guess I should have put foil on them half way through??
I used Cortlands and did in microwave as specified -- pie apples seemed a little mushy but at least there was no "gap." Maybe I should do a mixture of Granny Smiths and Cortlands?
Also, I baked it on a half sheet pan because I didn't want it to drip onto my oven -- was that okay? I liked that it was not too sweet but don't know if this was "perfect recipe."
Thanks for resurrecting this thread. We all learn by trial and error, and it sounds like you did pretty well generally.... Don't know what to say about the the crust breaking, except I use plenty of flour on my board so there is no sticking. It is a good idea to use a foil collar if the edge of the crust browns quickly. Sometimes that happens to me, sometimes it doesn't.
Sorry the apples were mushy, they shouldn't be. I also like Granny Smiths and you certainly can use them.
Baking on a sheet pan is fine.
This may not be your perfect recipe, although you can see from the photos it does work for some people. Keep trying though. When you find perfection please share it!