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Apple Pie by Grandma Ople

Prep Time:
30 Min

Cook Time:
1 Hr

Ready In:
1 Hr 30 Min

Servings: 8


• 1 recipe pastry for a 9 inch double crust pie

• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced


1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir
in flour to form a paste. Add water, white sugar and brown sugar, and bring to a
boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with
a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour
slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F
(175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Amount Per Serving Calories: 512 | Total Fat: 26.7g | Cholesterol: 31mg
Man's Apple Pie
Plain Pie Crust: 1-1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 cup
shortening, 1/4 cup ice water. Method: Sift together dry ingredients. Cut in shortening
and lastly add the ice water, a little at a time, until all ingredients cling together.

Filling: 6 apples, 1/2 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon mace, 1 tablespoon butter,
1/2 cup grated cheddar cheese. Method: Wash apples and cut fine. Sift sugar, spice, and
salt, and mix thoroughly with the apples. Turn into pie pan lined with pastry. Spread over
with grated cheese. Put on top crust, pushing it towards the center and pressing off edges.

Bake in hot oven (450°F) for 10 minutes. Reduce heat to 350°F and continue baking
about 40 minutes.

Serve and its delicious!

Grandma's Fried Fruit Pies

• 3 cups all-purpose flour

• 1 teaspoon salt
• 3/4 cup Crisco or other good vegetable shortening
• 1 egg, lightly beaten
• 1/4 cup cold water
• 1 teaspoon white vinegar

Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your
hands, or whatever method works best for you, until mixture resembles coarse crumbs.
Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in
the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a
ball and wrap in plastic wrap. Refrigerate for at least one hour.

The Filling
Although the basic recipe is listed, please note that for each cup of dried fruit, you need at
least a half-cup and probably more of water, and 2 tablespoons of sugar. If you make a
dozen pies, you may want to mix up the flavors. Using the proportions in this recipe, for
example, make six Apricot and six Apple/Cherry by using approximately 1-1/2 cups of
dried apricots and 1 cup of apples and 1/3 cup of dried cherries. Cooked the apricots
separate from the apples and cherries.

• 3 cups dried fruit (apricots, peaches, apples)

• 1-1/2 cups water
• 6 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice

On very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very
tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly.
Stir in the sugar and spices. This step may be done in advance and refrigerated; however,
warm up the fruit (microwave is fine) enough to take the chill off and make it workable
before filling your pies.

Putting It All Together

Remove the pastry from the refrigerator and cut it into four equal pieces. You can then
cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size
dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your
circles do not have to be perfect, and ragged edges are okay.

Put 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by
wetting the inside edge of the dough with water (use your finger), and then fold over the
dough, making the familiar half-moon-shaped pie. Make sure the edges of the dough are
even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a
decorative edge if you like. You can also correct the more ragged edges during this step
because the dough is pliable. Just make sure the filling is sealed in and any holes in the
dough are crimped.

Use two methods and both are good. To deep-fry, heat the oil in a deep pan with steep
sides or a deep-fryer. Carefully lower the pies into the oil, one at a time, and fry until
golden brown, 3 to 4 minutes. You don't have to worry about cooking the filling since it's
already cooked. The frying process merely cooks the dough.

The second method is panfrying. Fry the pies in about a half inch of oil in an electric
frying pan set to 375° F. Panfrying takes a little longer and the pies have to be turned, but
the end result will be every bit as good. Sprinkle the hot fried pies with confectioners'
sugar or cinnamon sugar. This pastry recipe will make twelve 5- to 6-inch pies.

How to Make Great Great Grandma's Pie Crust Recipe



Begin by mixing the first 3 ingredients and by adding the water slowly while


Once you have your dough ready place some flour on the counter and roll out
your dough enough to cover the pie pan you are using. You should have enough
dough left over to make a covering for the top of the pie. Place the dough in the
pie pan and press it gently to the sides. Crimp the edges of the dough by making
small triangles with your fingers.


The last step is to add the filling of your choice. If your looking for and apple pie
recipe to go along with this pie crust recipe then look for "how to make great
great grandma's apple pie recipe".