Granny's Apple Pie Recipe

October 12, 2005

Editor's Note: This recipe originally appeared in the Oct. 5 edition of The Herald-Mail on page C3. We are reprinting the recipe to correct the directions for making the pie filling.


2 cups flour

3/4 cup shortening, any variety

1/2 teaspoon salt

Pinch of baking soda

1 tablespoon sugar

5 to 6 tablespoons ice water

Cut ingredients together with a pastry blender until the flour mixture looks like cornmeal. Add 1 tablespoon at a time of water to the dough while mixing with a fork. It will take between 5 and 6 tablespoons before the dough will form a ball, says Cheryl Smith.


Divide the dough in two, roll it out on a floured surface and place half in the bottom of a 9-inch pie plate.


5 to 6 cups of apples, cored, peeled and sliced

1 teaspoon nutmeg

1 teaspoon cinnamon

3/4 cup sugar

1/4 teaspoon of almond extract

Slice the apples into the bottom pie crust and sprinkle with the remaining ingredients. The amount of sugar needed varies with the type of apples used. Smith recommends less sugar for more naturally sweet apples and more sugar when using tart apples like Granny Smith.

The apples should be mounded above the pie pan, Smith says. "It might look like you are over filling the pie crust," she says, but, "as they cook, they are going to shrink."

Top the pie with a top crust, cut with slits to let steam escape. Bake at 425 degrees for about 40 to 50 minutes until the top pie crust is a "golden color" and the edges start to get brown, Smith says.

- From Cheryl Smith of Halfway; recipe is passed down from her grandmother

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