There is truly nothing better than passing down recipes from generation to generation. The joy when someone finds your creation delicious enough to make it themselves is a beautiful feeling. Nowadays there are so many options on the internet for all types of variations on recipes, but an amazing thought is that they all started out simple. We evolve our recipes to our personal liking and very possibly changing ingredients due to diet restrictions. Sometimes it is nice to get back to the simple things, like apple pie. Apple pie feels like an american tradition. A true symbol of ‘good home cooking’… Comfort food.
I want to share with you my Grandmother’s recipe. It is one of the most simple recipes for apple pie I’ve ever seen, but it is ‘oh so delicious!’. Of course I have added a few of my own touches, but has only enhanced the scrumptious creation she made. I personally like apple pie for breakfast. I hope you enjoy!
Grandma’s Sweet Apple Pie
- 6 to 8 apples (I use 3-4 sweet, 3-4 tart)
- Thinly sliced makes approximately 6 cups
- 3/4 cup sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger (optional)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- Pastry for 2-crust pie
- 2 tablespoons butter
If you like your apple pie extra tart you can use all tart apples (Granny Smith) or sprinkle with about 1 tablespoon of lemon juice.
Combine dry ingredients in a large bowl (sugar, flour, spices).
Add apples and gently mix together until apples are completely coated in mixture.
Line 9-inch pie plate with pastry. I like to gently bake my bottom shell, and as you’ll see my crust shrank… #Fail… But, the good news is that I know some tricks to make my crust look beautiful even when it shrinks.
Fill pie shell with apple mixture and dot with the butter.
Cover with top pastry and make a few slits for steam. Seal edges. As you will see from the picture, I enjoy adding cutouts around the edge to give it a little something extra!
You can sprinkle with sugar (optional), then bake at 400° for 50 minutes or until golden brown.
If you just can’t wait for it to set, like me, be prepared for a bit of liquid. So delicious- who can wait?!?
*Song pick for this post: Strawberry Wine by Deana Carter