Grandma’s Apple Pie

Filling

1. Core and peel the apples. Slice into wedges about 1/2 inch thick.
2. Mix in a bowl with cinnamon, cloves, nutmeg, flour and sugar.
3. Let the mixture steep while you prepare the crust. It should be somewhat juicy when you pour it into the pie crust.

Crust

1. Set a rack in the lower third of the oven, and preheat the oven to 350 degrees.
2. Mix flour and salt.
3. Cut shortening into the flour mixture with a shortening cutter or 2 knives until the mixture has the consistency of very coarse meal. Don’t over work it. Add just enough water to incorporate. Knead only enough so that the mixture comes together in a ball. Let rest.
4. Divide the dough into 2 not quite even portions. Choose the slightly bigger half as the bottom crust, and roll out as thinly as possible on a pie cloth. The crust should be larger than the pan. This crust is very soft and delicate. so work carefully. Gently fold the crust in half and unfold into the pie pan. Repair any tears in the crust, and push the crust down into the pan.

Finish

1. Pour the apple mixture into the pan.
2. Dot with butter by placing it around the apple mixture evenly.
3. Roll out the other portion of the dough into a circle bigger than the pan.
4. Fold the top of the crust in half and gently drag it onto the top of the pie. Using scissors, cut away the excess dough that’s hanging over the outside edge of the pan. (See note below regarding extra dough.) Using your thumb and fingers, crimp the top crust to allow air to escape during cooking.
5. Place the pie in the oven and bake for about 1 hour.
6. To serve the pie should be warm.

Note

This recipe yields more dough than you need. There’s actually enough for another bottom crust, or you can do what my grandmother use to do: Roll out the dough into strips. Brush with melted butter, and sprinkle with sugar and cinnamon. Bake until golden brown. My mother often rolls out the excess dough and bakes it in a small muffin pans, then add raspberry jam for a simple rustic tarts.