Grammy's All-American Apple Pie

Angela (Grammy) Derby


I guess Apple Pie has always been one of my most favorite pies! I can still remember my mom, in her little kitchen, peeling the apples and rolling out her delicious, flaky crust. She never had a recipe written down, but I think I got it right...this one tastes just like hers.

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crust for 2 9" pies (use for top and bottom)
1 c
1/3 c
1 tsp
2 tsp
dash of salt
8 c
thinly sliced, pared apples (my family loves mcintosh)
3 Tbsp


1Heat oven to 425'F.

Stir together sugar, flour, nutmeg, cinnamon and salt; mix with the apples until all are coated.
2Turn into pastry-lined pie pan; dot with butter. Cover with top crust, which has slits cut into it, or use a fork to make holes in the top. (This allows steam to escape.) Seal the edges and using your fingers, make a flute all around. Place onto a baking tray, to catch any spills.
3Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
4Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. Bake 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust. If the top starts to get too browned, cover it with foil too

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Collection: A+ Apple Pie