Granny's Apple Pie
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Cooking Villiage
Recipe Introduction
Granny’s Apple Pie Recipe Rating:
A touch of lemon in the filling emphasizes the tart sweetness of the Granny Smiths. For a deliciously creamy contrast, serve the pie with frozen yogurt or ice cream.
2 (12-inch) well-chilled piecrust rounds, ready-to-bake or homemade
2 1/2 pounds Granny Smith apples
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/2 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter or margarine
milk and sugar
Preparation Time: 25 minutes
Baking Time: 40 minutes
Serves 8–9
1. Roll 1 pastry round to a 14-inch diameter. Use to line a 9-inch pie plate, allowing excess to hang over the edge.
2. Peel and core the apples, then cut into thin slices. In a large bowl, toss the apple slices with the lemon juice and lemon peel. In small bowl, mix sugar, flour, cinnamon and salt. Toss with the apple mixture. Put apple mixture and any juices into the pie shell, mounding in the center. Cut butter into bits and dot it over the filling.
3. Roll remaining piecrust to a 14-inch diameter. Fold in half and, using a sharp knife, cut a few small slits in the center. Place over one half of filling, unfold and then press bottom and top crusts together. Trim pastry overhang to 1/2 inch. Fold the dough under, making it flush with pie-plate edge. Pinch edge of the crust to seal.
4. Roll out and cut piecrust trimmings into leaves and score “veins.” Brush top crust with some milk; attach the leaves. Brush leaves with milk and sprinkle with sugar.
5. Bake on the bottom rack of the oven at 400F for 40 minutes or until the apples are tender. Cover the crust edge with foil if it starts to brown too quickly.
List of Ingredients
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