Grandma's Apple Pie Recipe
October 4, 2008
There is never a bad time for apple pie. Never. It is usually best to make in the Fall when apples are plentiful. You can find apples all year round these days, so why not remind everyone of the best apple pie recipe known to man. Serve this apple pie in the Middle East and we can get the Sunni and Shia together. They will surely agree this is the best pie they've ever had. After that, the conversation could continue. Don't believe me? Give it a try. The measurements are Western, but don't let that stop you. You'll love it!
Bob
Grandma Millie Schwalbe made what I would call 60 second Apple Pies. It was not that it took this long to prepare. It took this long to eat the entire pie. She always had to make two and it was among one of the many fine things to be found in her kitchen.
I think it would give her great pleasure to know how many people have been given her recipe. I know it helped one woman's marriage when she prepared a pie for her mother-in-law. The lady told me she used peaches instead of apples. I know Grandma often made plum and apricot pies, too.
I share this recipe because I always live in the expectation that there might be leftovers for an aging, fat old man. I should know better. The pies never last in this world for long. Enjoy the treat this fall season.
1/4 lb. butter or use stick margarine if butter is not available
1/4 lb. cream cheese
1 cup sifted flour
Knead these items together until you have a consistency for the dough of the crust. Put in refrigerator overnight and next day roll out to fit 10" pan. Fill with 8 apples (for baking) cut into at least 8 X.
Note: My mom always used "greenings" as she called them. Different apples will yield a different taste. Try Granny Smith apples and see if it suits your palate.
Sprinkle with cinnamon, sugar or substitute. Add a handful of raisins.
Use half the ball of dough for the bottom of the pie and the other half for top. With a sharp knife make tiny slits in top.
Bake for 40-50 minutes in 350 degree oven. If you have maple syrup pour a very little on top of apples before putting top of the crust on.
Use your judgement about the number of apples. It will depend on the size of the apples. It should be heaped reasonably high because the apples shrink when baked.
