An apple pie is perfect for the fall. My husband continuously raves about his grandmother’s apple pie, and I am so sad that I never got to meet her or taste her amazing food before she passed. Luckily, my mother-in-law had Grandma R’s apple pie and gave it to me way back in 2003. I’ve been too chicken to try making it on my own.
My sister-in-law gave me a pie plate, pastry cutter and a pie crust (dry) mix for Christmas last year. I no longer had an excuse to put off this recipe! My husband was super excited when told him that I was going to tackle this recipe once and for all. The only part I cheated on was the crust – since I had a pre-mixed crust, I did not attempt the homemade version. Well, at least not yet. I’ll need to do that next time.
My husband’s Aunt Jo also makes a fantastic version of Grandma R’s apple pie. Of the numerous pie varieties that she makes from scratch, this is by far my favorite. Mom Lu, Aunt Jo and Grandma R, I hope I did you good!
- 3 cups all-purpose flour
- 1 cup lard
- 1 teaspoon salt
- 1 egg beaten
- 1 teaspoon white vinegar
- 6-8 Tablespoons water
- 3-4 apples peeled and sliced
- 1 cup granulated sugar
- 1 Tablespoon all-purpose flour
- Cinnamon to taste
- Enough milk to make a thick sauce
Make the crust
- Mix all ingredients together and stir minimally. Roll thin. Bake at 425 degrees F for about 15 minutes. Turn down to 350 degrees until crust is done.
Make the filling
- Combine the sugar, flour cinnamon and milk. Toss with the apples.
- Put the filling into the baked pie crust and top with another layer of crust. Using a paring knife, make a few slits in the crust.
- Wet the top of the crust with a little bit of milk and then sprinkle with sugar.
- Bake for 45 minutes to an hour.
- Cool and enjoy!