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grandma lucy's apple pie

Recipe by
Lucy Edwards
Dunmore, PA

Grandma Lucy would make at least 25 pies every Thanksgiving season; and an entire bushel of apples. Rome apples were her preferred Apple for pie, followed by Macintosh. I bought her an Apple Peeler Corer Slicer, but Mom never used it; she preferred her old fashioned method of cutting and peeling by hand with a paring knife, and placing the apple slices into a big soup pot of cold water and lemon juice. And she would always double the amount of cinnamon in her Pumpkin and apple pie recipes. Her tablespoons were never "levelled" .. always heaping!

yield 8 serving(s)
prep time 2 Hr
cook time 45 Min
method Bake

Ingredients For grandma lucy's apple pie

  • 1 lg
    pie crust shell
  • 6 c
    rome apples sliced & peeled
  • 1 Tbsp
    lemon juice
  • 3 Tbsp
    instant tapioca granules
  • 3/4 c
    granulated sugar
  • 1 Tbsp
  • 1 tsp
    ground nutmeg
  • 1/2 tsp

How To Make grandma lucy's apple pie

  • 1
    mix filling ingredients (apples, tapioca, cinnamin, nutmeg, lemon juice and sugar) together in a large bowl.
  • 2
    Filling should "marinate" for at least 30 minutes, stirring at least 4 times before baking, to give tapioca time to soften.
  • 3
    Stir every 10 minutes.
  • 4
    Lemon juice is essential to prevent apples from turning brown.
  • 5
    While filling is marinating, prepare crust for 2-crust pie, or use refridgerated pie crusts.
  • 6
    Grandma Lucy used the Crisco(r) pie crust recipe; using ice water to prepare.
  • 7
    Roll out dough to a 10 inch circle
  • 8
    line a 9 inch pie dish with dough; leave 1 in overhang. press gently to remove all air bubbles. DO NOT prick crust. DO NOT pre-bake.
  • 9
    pour filling into crust, heaping slightly in the center.
  • 10
    roll out remaining dough and cover apples
  • 11
    flute using tines of a fork to seal the edges. Trim excess.
  • 12
    Cut vent holes in top of pie. ( Use a small seasonal cookie cutter in the shape of an apple, or any other desired shape) .
  • 13
    Brush top of pie with whole milk. Sprinkle with decorating sugar.
  • 14
    Bake in 400* preheated oven.
  • 15
    cover edges of pie with aluminum foil to prevent over-browning
  • 16
    Cool before serving. Best served at room temperature or slightly warmed.

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