If you’re looking for the best apple pie recipe that you’ll ever eat, you’ve come to the right place. This recipe comes straight from my Granny’s recipe box and stands the test of time. It’s not surprising that apple pie is an American tradition. You rarely find someone who doesn’t like it, so it’s a safe bet that granny’s old-fashioned apple pie will be a popular item.
You might think that old-fashioned apple pie is hard to make and tedious. You might have visions of the woman stumbling out of the kitchen with tussled hair and flour all over her face and hands (and arms and clothes). That’s not the case.
The hardest part of this entire recipe is peeling the apples!
We have apple trees out back, and at one time a good majority of our property was orchards. It’s not surprising, then, that I love to cook with apples. That’s what I live for every summer and fall. We use McIntosh apples, but you can also use any good baking apple, such as Cortland or Golden Delicious.
If you want to go all-out on granny’s old-fashioned apple pie, you’ll need the following ingredients:
Homemade Pie Crust (optional)
2/3 cup, plus 2 tbsp shortening or butter
2 cups all-purpose flour
1 tsp salt
4-5 tbsp cold water
- Cut shortening into flour and salt until particles are the size of small peas. Sprinkle with water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
- Gather pastry into two balls; shape into flattened rounds on lightly floured cloth-covered board. Roll pastry t inches larger than inverted pie plate with rolling-pin that has been sprinkled with flour.
- Fold pastry into quarters; unfold first and ease into plate, pressing firmly against bottom and side. Trim overhanging edge from rim of plate. Repeat with other pastry to top and seal edges.
The directions for making the pie (whether you make your own pastry crust or buy one) is below.