Someone’s grandma’s apple pie
Someone’s grandma’s apple pie

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, someone’s grandma’s apple pie. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Top the pie crust with half the sliced apples. Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar. This is a recipe for apple pie that I got from allrecipes.com and it is THE BEST apple pie I have ever had.

Someone’s grandma’s apple pie is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Someone’s grandma’s apple pie is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook someone’s grandma’s apple pie using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Someone’s grandma’s apple pie:
  1. Take Pie crust
  2. Prepare 2 1/2 cups all-purpose flour, plus extra for rolling
  3. Make ready 1 cup (8 ounces) unsalted butter, very cold, cut into 1/2 inch cubes
  4. Take 1 teaspoon salt
  5. Take 1 teaspoon sugar
  6. Take 6-8 tablespoons ice water
  7. Take Apple pie
  8. Take 9 inch double pie crust
  9. Make ready 1/2 cup unsalted butter
  10. Get 3 tablespoons all-purpose flour
  11. Prepare 1/4 cup water
  12. Prepare 1/2 cup white sugar
  13. Prepare 1/2 cup packed brown sugar
  14. Get 1 tablespoon cinnamon
  15. Prepare 2 medium-sized apples - peeled, cored, sliced

My grandma used to make this pie for birthdays instead of cake. It's a family favorite of ours now any time of year and for any occasion. Use only baking apples for apple pie. I like Jonathon, Granny Smith or Macintosh varieties.

Instructions to make Someone’s grandma’s apple pie:
  1. Pit flour, sugar and salt into the bowl of a food processor and pulse a couple times to mix.
  2. Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of the butter are about the size of large peas.
  3. Sprinkle the mixture with about 1/4 cup of ice water and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. When you pinch some of the crumbly dough together with your fingers, and it holds, it’s ready.
  4. Empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Divide the dough mixture into two even-sized mounds. Knead just enough to form each one into a disk, don’t over-knead. Sprinkle with a little flour, wrap in plastic, refrigerate for one hour or up to 2 days.
  5. Remove two crust disks from the refrigerator, let sit at room temperature for 10 minutes in order to soften just enough to make rolling out a bit easier.
  6. Melt the butter in a saucepan, low heat, stir in flour to form a paste. Add water, white sugar, brown sugar, and bring to a boil. Reduce temperature and let simmer. Preheat oven to 220 degrees C.
  7. Roll out the doughs to two large circles that would cover the pie plate, on a lightly floured surface, add more flour if it’s sticking. Make one into a lattice work crust.
  8. Place the bottom crust in the plate. Fill with apples, pour the sugar and butter mixture over the apples, cover with the lattice work crust. Brush egg yolk on top.
  9. Bake 15 minutes in the oven, reduce the temperature to 175 degrees C, continue baking for 35 to 45 minutes, until apples are soft.

Eating apples, such as Red Delicious, do not cook down and remain. Grandma's Apple Pie: This pie won't disappoint, it's a tried-and-true recipe that will be a wonderful dessert to any dinner party! Why The Secret To Grandma's Apple Pie Isn't About The Recipe. Every time I eat a slice of apple pie, I think about my grandma. I think about her penchant for sometimes too-hard bear hugs, and her hilarious Yiddish-Polish-German reinterpretation of the English language ("dinx" became any word she.

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