Nothing beats Grandma’s apple pie. Tart juicy apples bathed in cinnamon and encased in a butter flaky crust… As a child, I squealed and drooled with joy whenever one of these beauties arrived at our house.
Maybe your grandma didn’t like apples. Maybe she baked a blue-ribbon cherry pie or an irresistible blueberry cobbler. Or maybe dessert weren’t her thing, and she made a mean potato salad or lip-smackin’ meatloaf.
Whatever Grandma’s signature dish, you better get in the kitchen with her and take notes. Because I guarantee you that there will be a day where you’re craving Grandma’s mac ‘n cheese or green bean casserole, and she’ll be at her house snoozing in front of “The Price is Right” and won’t hear your desperate phone call. Maybe you’ll be as lucky as I was and come up with your own delicious twist on Grandma’s dish, but just in case, program Grandma’s number into your speed dial and hold on to those notes.
If desired, double the crusts to put a second one on top. Serve as is or with a dollop of vanilla ice cream.
1 c. flour
¼ tsp salt
¾ tsp sugar
⅓ c. shortening
2-3 tbsp cold water
3 medium Granny Smith apples
¼ c. sugar
2 tbsp flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ c. butterscotch morsels
- To prepare crust, combine flour through shortening in a medium bowl. Mash the shortening into the dry ingredients using the back of a fork until it resembles a coarse meal. Add the cold water, a spoonful at a time, continuing to mix just until a dough forms. Shape into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 30 min while preparing the filling.
- Preheat the oven to 425°.
- To prepare the filling, peel the apples and slice thinly. Add the apple slices, sugar, flour, cinnamon, and nutmeg to a medium bowl. Stir until all of the apple slices are coated with the dry ingredients.
- Flour a clean, dry workspace as well as a rolling pin. Remove the pie dough from the refrigerator, take off the plastic wrap, and lay in the center of the workspace. Roll out the dough to be 1½ to 2” larger than an 8” pie pan. Fold the dough in half, then in quarters to move into the pie pan. Unfold and press the dough into the pan, cutting off any extra hanging over the sides.
- Pour a third of the apple mixture into the pie crust, and sprinkle with ¼ c. of the butterscotch morsels. Add another third of the apples, sprinkle with the remaining ¼ c. of butterscotch, and spoon the remaining apples on top.
- Bake at 425° for 35-45 min or until the crust turns golden. Let the pie cool completely before serving.