Who doesn’t love apple pie? Me...that’s who. Yep, give me a cake, cookie or even a good potato chip any day. But despite my preference for baked goods that involve more flour, I do feel this need to be able to make a good pie. I want to be that farmhouse woman with an apple pie cooling on her windowsill on a fall day. So every now and then, I decided to try and master the pie. A few years ago I found this recipe, and am told from pie connoisseurs that it is a good one. I found it on the website All Recipes. It’s actually “Grandma Ople’s Apple Pie”...so lets all take a minute and thank Grandma Ople for her kitchen wisdom. Again proving my idea that Grandma’s really do know best in the kitchen.
This apple pie calls for a lattice work crust. Wait...don’t shut my blog off. This really is easy. I watched this tutorial on You Tube and have been lattice working up a storm ever since.
I also use Paula Dean’s pie crust because, really...if you are taking anyone’s advice about pie, shouldn’t it be Ms. Dean?
So here you go. One of what I’m sure will be many apple pie’s to appear here. I realize there are philosophies and maybe even different religions about this dessert that seems so central to our culture. But now, in the heart of apple season, I urge you...give this one a try!
Paula Dean’s Pie Crust
2 1/2 cups all purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated sugar
1/4 cup cold crisco
12 tablespoons butter, cold and cubed
1/4 to 1/2 cup ice water
In large bowl, sift together the flour, salt and sugar. Add the shortening and break up with your hands and you coast the crisco with flour. Add the cold butter and work into the flour with your hands or a pastry cutter. Work it quickly so the butter doesn’t get too soft. It should be crumbly, like cornmeal. Add the ice water a little at a time until the mixture comes together. Bring the dough into a ball. Do not over work the dough or it will get tough.
Divide the dough in half and flatten in slightly to form a disk. Wrap each disk in plastic wrap and refrigerate for about 30 minutes. On a floured surface roll out to an 10 or 11 inch circle. Place one on the bottom of the pie plate, press and trim edges. Follow the You Tube directions for the lattice work top.
Gramma Ople’s Apple Pie
1/2 cup unsalted butter
3 Tablespoons all purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 granny smith apples- peeled, cored and sliced.
- Melt the butter in a sauce pan. Stir in the flour to form a paste and cook for about a minute. Add the white sugar, brown sugar and water; bring to a boil. Reduce temperature and simmer for 5 minutes.
- Fill the pastry lined pie plate with your apples, which should be mounded slightly. Cover with your lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off...it should be going into the pie and coating the top crust and apples.
- Bake for 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 35-45 minutes.
On a side note...I leave today for Stockholm for a few days. I promise to attempt at least one blog a day of what I am seeing and more importantly...eating and drinking. It's a very exciting adventure and I plan on testing the limits of the IPad and Sweden's internet. Stay tuned for....The Kannoli goes Nordic!