Wednesday, November 13, 2013
Memories: Grandma's apple pie
Remember all those apples we picked on our trip. Well, they got made into a pie, as you can see. Making apple pie out of freshly picked apples has been a tradition since I was a kid. We'd head to an orchard either across the Missouri River in Iowa or head to Nebraska City with my Grandma Marie each year and enjoy fresh pies and apple sauce for weeks. Many times, she'd make several pies and freeze them.
My Grandma Marie was the baker, chef expert in our family, and when I was in my 20s, she showed my cousin and I the art of making pie. Even though I use a different crust recipe now, the filling recipe is still the one she passed down to me.
First, she always stressed we need to make sure the apples are perfect for pie. The wrong apple will be too mushy and won't taste right. I went with Jonagold and Golden Delicious for this pie.
Second, she'd tell us it didn't matter how thick or thin we'd chop the apples -- that was our preference. I prefer my apples thick and chunky but have been known to use one of those apple corer/peeler contraptions too to make them paper thin too.
Usually, all the recipes my Grandma Marie used were in her Bohemian Cookbook but this recipe she wrote down on a notecard for me and I couldn't find it at first, this weekend. Alas, after 20 minutes of looking and trying not to freak out, I finally found it. It's the ONLY recipe I'll use for a double crust apple pie!
Grandma Marie's Apple Pie
by Marie Foral
2 pie crusts (I use this recipe)
6 apples, peeled, cored and cut into slices
3/4 cup sugar
1 teaspoon cinnamon
2 tablespoons butter, cut in 8 small squares
Make pie crust according to directions. Lay the first one in the pie plate.
Preheat oven to 350. Combine apples, sugar and cinnamon in a bowl and mix well. Add the apples to the pie crust and top with the 8 squares of butter. Top with second pie crust and cut four slits to let the steam out while cooking.
(I use a pie crust shield (affiliate link). If you don't have one, you can use foil)
Bake for 50-60 minutes. Let cool for two hours and enjoy with your favorite vanilla ice cream or homemade caramel!
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