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Calling all pie lovers! I'm dropping my grandma's apple pie recipe here. It's traditional, it's delicious, and it's got history. Alright, get your notepads ready:
Ingredients: - 6 cups thinly sliced apples (Granny Smith or your choice) - 3/4 cup white sugar - 1 tbsp all-purpose flour - 1 tsp ground cinnamon - 1/4 tsp salt - 1/8 tsp ground nutmeg - 1 tbsp lemon juice - 2 tbsp butter - Double crust pie pastry
Instructions: 1. Preheat your oven to 425°F (220°C). 2. In a large bowl, mix sugar, flour, cinnamon, nutmeg, and salt. Stir in apples and lemon juice. 3. Roll out half your pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. 4. Fill with apple mixture. Dot with butter. 5. Roll out remaining pastry to cover the top. Trim, seal, and crimp the edges. Cut slits in the top. 6. Cover edge with 3-inch strip of aluminum foil to prevent too much browning. 7. Bake 40-50 mins, until crust is brown and juice begins to bubble through slits.
Serve this baby warm, ideally with a scoop of vanilla ice cream. Trust me, it's like a hug from the past!
Submitted 1 month, 2 weeks ago by OldSchoolCook
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What I like about these traditional recipes is their simplicity and authenticity. However, I'd caution bakers about the sugar amount—it really depends on the sweetness of the apples you're using, folks. Taste your apples and adjust accordingly! Nothing worse than an overly sweet apple pie ruining the natural apple flavors.
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They sure don't make pies like they used to. Smell of apple pie in the oven takes me back to Sunday dinners at the family farmhouse. Grandkids can't get enough of it, and it's the only way to get them to visit an old man with stories longer than the baking time!
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For anyone trying this out, I highly recommend using a mix of apples for a more complex flavor profile. A combination of tart and sweet can really elevate the overall taste. Also, does anyone have a good tip on preventing the bottom crust from getting soggy? I usually pre-bake mine but curious if there's an old-school trick I'm missing out on.