Grandma's Secret Apple Pie (Fruit Pie Round)
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Water (cold)1
Egg Yolk2 tbsps
Lemon Juice (freshly squeezed)2 cup
Granulated Sugar1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 large
Egg1.5 tbsps
Bourbon (good quality)2 tbsps
ButterDirections:
1
Crust Preparation: Preheat oven to 400 degrees F
2
Combine all the dry ingredients in a large mixing bowl
3
Add shortening and butter
4
Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal
5
Drop by drop, add the cold water
6
Mix in with the fingertips, not hands, as the palms will warm the dough
7
Continue mixing water in until the dough begins to hold together without being sticky but not crumbly
8
Divide dough into 2 pieces and place 1 piece of dough in plastic warp
9
Press down to form a disk
10
This will make rolling out easier after chilling
11
Lightly spray a deep 9-inch pie pan with cooking spray
12
Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge
13
Lightly brush sides and bottom of crust with egg wash
14
Chill in refrigerator for 10 minutes before filling
15
Makes pastry for 9-inch double-crust pie
16
Preheat oven to 425 degrees F
17
Filling Preparation: Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups)
18
Toss with the lemon juice in a bowl
19
In a separate bowl combine sugars, flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat
20
Whisk together egg and bourbon
21
Fold into apple mixture
22
Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples
23
Roll out remaining pastry
24
Cut slits in pastry to allow steam to escape
25
Lightly brush egg wash around edge of pie
26
Cover pie and trim overhang
27
Turn edges under flush with the rim; crimp all around to make a stand-up edge
28
Bake pie at 425 degrees F for 40 minutes, or until top is golden brown and juices are bubbling up
29
Remove from oven and sprinkle with vanilla sugar, if desired
30
Cool on wire rack