Granny's Perfect Apple Pie
Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.
Yield
12 servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ½ | cup |
milk
chilled |
|
| 3 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 6 | tablespoons |
vegetable shortening
cold |
|
| 2 | stick |
butter, unsalted
cold and chopped into cubees |
|
| Filling | |||
| 6 | medium |
apples
8 medium, (I use half macs half granny smith) |
|
| ¾ | cup |
brown sugar, light
up to 1 cup (depending on tartness of apples) |
*
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
all-purpose flour
up to 3 tablespoons |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | each |
lemon
|
|
| 2 | tablespoons |
butter
pats |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust: | |||
| 118 | ml |
milk
chilled |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
vegetable shortening
cold |
|
| 226 | g |
butter, unsalted
cold and chopped into cubees |
|
| Filling: | |||
| 6 | medium |
apples
8 medium, (I use half macs half granny smith) |
|
| 177 | ml |
brown sugar, light
up to 1 cup (depending on tartness of apples) |
*
|
| 5 | ml |
cinnamon
|
|
| 3E+1 | ml |
all-purpose flour
up to 3 tablespoons |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
salt
|
|
| 0.5 | each |
lemon
|
|
| 3E+1 | ml |
butter
pats |
|
Directions
Crust:
Preheat oven to 425.
Combine dry ingredients in large bowl. With pastry blender blend the shortening until it resembles coarse crumbs. Then add the cold butter cubes and blend until resembles peas. Slowly add the chilled milk until dough comes together.
Divide into two disks, wrap in plastic and put in refrigerator for 30 minutes. While chilling, prepare the fillingJ
Filling:
Skin, segment, and cut apples into ⅛ inch slices. In large bowl combine apples with brown sugar, lemon juice, salt, flour and cinnamon until evenly coated. If too tart, add more brown sugar.
Prepare:
Remove dough from refrigerator. Roll one half onto floured surface and move it into the pie pan by folding it over twice. Add the filling and top with butter pats and the second disk. Crimp edges and cut a few slots in the center. Brush the top with milk and sugar and place pie into second lowest rack of preheated oven, bake for 25 minutes.
Then lower temperature to 350, move pie to lowest rack and bake another 25 to 30 minutes until edges are golden. Cover with tinfoil if pie browns too quickly.
Remove from oven and eat eat eat!
