Grandma's Apple Pie
This apple pie recipe is easy and fairly quick, with a buttery, flaky crust.
Prep Time1 hr
Cook Time35 mins
- 2 heaping cups all-purpose flour
- 1 scant cup butter-flavored Crisco
- 1 tsp salt
- 1/4 cup (or less) water
- 6 or 7 large June apples, peeled and sliced any tart apple will work, such as Granny Smith
- 1 cup sugar
- 2 tbsp flour
- 1 dash of salt
- 1 tsp cinnamon
- 1 stick butter
Measure flour and salt into mixing bowl. Cut in shortening thoroughly.
Sprinkle in water 1 tablespoon at a time, mixing with fork until all flour is moistened and dough almost cleans side of bowl.
Gather dough into ball; divide in half, shape into flattened rounds on lightly floured board.
Using floured rolling pin, roll dough 2 inches larger than inverted pie pan.
Let dough rest for 5 minutes, then transfer to pie plate.
After filling the dough, place the second round of dough onto the pie.
Seal the edges of the pie, either by fluting or by pressing the edges together with a fork. Trim the excess crust if necessary.
Place sliced apples into pastry-lined pie pan.
Combine dry ingredients. Spread over apples.
Dot the apple mixture generously with butter.
Bake at 400 for 25 minutes, then reduce heat to 375 and cook 10 minutes longer.