Wednesday, November 25, 2009

grammy's apple pie

In exchange for all of the delicious foods I get to enjoy on Thanksgiving Day, I gladly make the annual Apple Pie. This recipe has been passed down through the generations and never fails to satisfy the masses.


Pie Crust
3 cups flour
1 1/2 tsp. salt
3/4 cup vegetable oil
1/2 cup ice water

1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. salt
2 T. flour


5 - 6 cups apples (peeled, cored, sliced)

I bought this handy-dandy apple peeler/corer at the Christmas Tree Shops (knowing that I will probably be making this pie for years and years to come, it was a solid investment at $7). Sometimes it can be a little bit frustratingly finicky, but that's probably just because I'm too lazy to adjust the parts to make sure it's working properly.

Combine flour, salt, vegetable oil and ice water in a large bowl. Mix with a fork until blended (do not over mix).
Divide the dough into two halves and set one aside for later.
Place dough between two sheets of wax paper and roll out (yes, I am rolling out the dough with a wine bottle because I do not own a rolling pin. It works very well!).
Drape dough in 9" pie dish and arrange apples in layers. Sprinkle cinnamon/sugar mixture over each layer.
Sprinkle 1 T. lemon juice and 2 T. butter over heaping apples.
Roll out top crust, place over apples and seal. Cut vents into the dough.
450 degrees farenheight for 10 min.
375 degrees farenheight for 40-50 min. (or until tender and slightly browned).
Serve to happy people!

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