Grandma's Apple Pie
This apple pie recipe is easy and fairly quick, with a buttery, flaky crust.
Ingredients
9-inch Crust
- 2 heaping cups all-purpose flour
- 1 scant cup butter-flavored Crisco
- 1 tsp salt
- 1/4 cup (or less) water
Filling
- 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
Instructions
Crust
- 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.
Filling
- 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.