Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, grandma's apple pie. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Reviews for: Photos of Apple Pie by Grandma Ople. You saved Apple Pie by Grandma Ople to your Favorites. Whether brewed as moonshine or done as a shot, the Grandma's Apple Pie drink provides an adult twist on a favorite dessert.
Grandma's Apple Pie is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Grandma's Apple Pie is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook grandma's apple pie using 16 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Grandma's Apple Pie:
- Prepare lattice-top pie
- Get 2 cup all-purpose flour
- Make ready 1 tsp salt
- Prepare 2/3 cup shortening or chilled butter, cut into small cubes (unsalted unless making a savory pie)
- Get 2 tbsp sugar (granulated or icing sugar)
- Get 1 ice cold water (around 6-8 tablespoons)
- Make ready 3 egg yolks
- Make ready pie filling
- Get 6 apples, peeled, cored and thinly sliced (I prefer Gala, Fuji or Pacific Rose)
- Get 3/4 to 1 cup sugar, according to apples used (preferably powered)
- Take 2 tbsp flour for thickening
- Make ready 1/2 to 1 teaspoon ground cinnamon
- Get pinch full of ground nutmeg
- Take 1 tbsp lime juice
- Prepare 1 tsp vanilla extract
- Take 2 tbsp butter or margarine
Here I am going to share how I use her Apple. My grandma used to make this pie for birthdays instead of cake. It's a family favorite of ours now any time of Use only baking apples for apple pie. I like Jonathon, Granny Smith or Macintosh varieties.
Instructions to make Grandma's Apple Pie:
- For pastry; mix flour, salt and sugar together and add butter to it. Toss the mix with a fork until small pea-sized lumps begin to form.
- Slowly start adding ice cold water to the mixture, around 1 tablespoon at a time, while mixing it all together (in this step mix by using hands or a blender. Hands preferred so you know the consistency of the dough.). Continue adding water until the dough just starts to hold together. Do not add too much water or you will have a chewy, tough crust.
- Form the dough in a mound (do not over knead the dough. This will release gluten and spoil the texture of pie crust). Divide it into two parts. Form into ballls. Roll one balls out around 1/8 inch thick over a floured surface. You could choose to refrigerate the dough for 30 minutes before the rolling it out but that's optional.
- Line the rolled pastry in a pie plate, trim off the excess dough along the edges and cover the plate with some cling film. I used an 8 inch removal-bottom plate in this recipe.
- Toss the plate into fridge and let it cool for at least 30 minutes to an hour. Meanwhile heat your oven to 180°C.
- Remove the pie plate from the fridge, take off the cling film. Prick the lined pastry a few times all over with a fork. This will avoid formation of bubbles or uneven baking. But do not prick if filling and crust are baked together.
- Bake the pie for around 20 minutes or until it is golden in color. You could also line the pastry with baking paper, put some weights like beans over the baking paper and then bake. This too ensures no bubbles form in the pie crust.
- Let the pie crust cool. Beat 3 egg yolks and give the baked crust a nice egg wash. Bake again at 180°C for 5 minutes. This makes the crust water-proof, ie it won't get soggy after you add filling to the pie.
- Mix all the filling ingredients together and fill into the baked pie crust. Dot butter or margarine over the filling. I added a few cashew nut pieces to the filling for a little crunch.
- For the top crust, roll the other ball of dough (preferably refrigerated before rolling) and cut it into 1/2 inch thick stripes with a knife or a pizze cutter. Weave the mesh like pattern right over the pie plate after adding the filling. Trim off the excess dough along the edges of the plate. Give the top crust a nice egg wash.
- Bake the pie for about 50 minutes at 180°C or until top crust is nice and golden.
- Enjoy the fruits of your labor with some freah cream!
More about the Grandma's Apple Pie. Chopped tart apples, thick sour cream, and dark brown sugar join forces for a rich (almost) topless apple pie from my grandmother's recipe box. Grandma's Apple Pie: This pie won't disappoint, it's a tried-and-true recipe that will be a wonderful dessert to any dinner party! Fresh home-made Apple Pie served the way Grandma would have from her wood-fired kitchen stove is as classic American food as it gets. Grandma's Apple Pie With Lattice And Snowflakes.
So that’s going to wrap it up for this exceptional food grandma's apple pie recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
