Today's post is going to be my attempt to recreate my Great-Grandma B's apple pie recipe. This is partially in preparation for Thanksgiving and Christmas when I am the main baker. Fortunately I have some of Grandma B's own tools to help me out! Starting with the rolling mat that she used every time she made pie crusts.
First step is to mix up the ingredients for the pie crust: 2c. flour, 1 tsp. salt, 3/4c. plus a little more lard/shortening (room temp). 1/4c. cold water. Then it needs to be rolled out. I'm actually using the same marble rolling pin that Grandma B used. And yes, it is quite heavy.
So, it's a good thing I'm getting some practice in because I've completely lost my instinct for proper water to flour ratios to keep the crust together without letting it get sticky. If you use too much flour, trying to keep it from sticking to stuff, it'll dry out and become weak. If you try to add moisture to it, it'll become very sticky and you won't be able to roll it out or get it from the mat to the pie pan.
As it is, I'm kinda running low on patience, so I'm just gonna piece together the bottom crust from what I rolled out. Use a bit of water here and there, and you can't tell.
Next up, slice up 4-6 apples (I'm going with granny smith) and mix them up with 1/2c. white sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/3c. flour until all the apple slices are covered. Then put them in the pie pan.
Next comes the top crust. I can't get away with piecing it together as much as I could the bottom crust, but I think I did an okay job for being so out of practice.
Then I bake the pie at 400degrees for 1 hour (or until brown & bubbly).
It doesn't look nearly as nice as Grandma B's, but the taste is spot on. It's a bit tart for Fluxxdog, but Veonoss absolutely loves it and I'm very happy with how it tastes. Still need to work on the crusts, though.
First step is to mix up the ingredients for the pie crust: 2c. flour, 1 tsp. salt, 3/4c. plus a little more lard/shortening (room temp). 1/4c. cold water. Then it needs to be rolled out. I'm actually using the same marble rolling pin that Grandma B used. And yes, it is quite heavy.
So, it's a good thing I'm getting some practice in because I've completely lost my instinct for proper water to flour ratios to keep the crust together without letting it get sticky. If you use too much flour, trying to keep it from sticking to stuff, it'll dry out and become weak. If you try to add moisture to it, it'll become very sticky and you won't be able to roll it out or get it from the mat to the pie pan.
As it is, I'm kinda running low on patience, so I'm just gonna piece together the bottom crust from what I rolled out. Use a bit of water here and there, and you can't tell.
Next up, slice up 4-6 apples (I'm going with granny smith) and mix them up with 1/2c. white sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/3c. flour until all the apple slices are covered. Then put them in the pie pan.
Next comes the top crust. I can't get away with piecing it together as much as I could the bottom crust, but I think I did an okay job for being so out of practice.
Then I bake the pie at 400degrees for 1 hour (or until brown & bubbly).
It doesn't look nearly as nice as Grandma B's, but the taste is spot on. It's a bit tart for Fluxxdog, but Veonoss absolutely loves it and I'm very happy with how it tastes. Still need to work on the crusts, though.
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