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Featured Recipes

Granny’s Apple Pie

Every once in a while Colorado Mom decides to order out for dinner, and sometimes that coincides with one of Knitschmidt’s Suzy Homemaker moments. Trust me, they’re few and far between, but it happened today!

I’m ready for fall, and I want pie! As I think I’ve mentioned before, I grew up in Northern New York. One of my favorite parts of fall is going to the Burrville Cider Mill for fresh pressed apple cider and just picked apples. I miss fall in New York. But my Mommy’s apple pie can bring a piece of New York fall to me here.

Now, you can cheat and buy refrigerated pie crust. If my Mommy (aka Granny Knitschmidt) herself is anywhere nearby, I wouldn’t recommend it, though. I tried once. I thought I was going to have to revive her and she briefly considered disowning me. So to make Granny happy:

Granny’s Double Crust

2 Cups flour, sifted

1/2 tsp. salt

1 Cup Shortening

1/2 Cup milk

1 Tbsp. vinegar

Mix flour and salt, add shortening. Pour vinegar into milk to curdle lightly (trust me) and add to shortening and flour. Stir together gently just until it starts to stick together. Don’t mix it too much! You want it light and flaky. Divide into 2 pieces, cover and refrigerate for 10-15 minutes. It’s MUCH easier to roll out chilled dough. I usually prep the filling while it chills out.

And then the good part:

Granny’s Old Fashioned Apple Pie

6-7 Cups sliced, peeled and cored apples

3/4 – 1 Cup sugar

2 Tbsp. flour

1/2 – 1 tsp. cinnamon

1/8 tsp. nutmeg

1/4 tsp. salt

2 Tbsp. butter

Combine sugar, flour, cinnamon, nutmeg and salt. Mix lightly through apples (sliced 1/4″ thick). Heap in pastry lined 9″ pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Slightly dampen top crust (a little water on your fingers will do) and sprinkle with sugar.

Bake in hot 425F oven 50-60 minutes, or until crust is browned and apples are tender.

Amount of sugar you will need varies with tartness of apples. I use 5-6 large Granny Smith apples. They’re pretty tart so I use a full cup of sugar. You really want a tart baking apple for this!

Now this can be time consuming, and I’m a busy lady AND all about instant gratification. Some time in the early to mid 80’s, Granny Knitschmidt got a microwave and made a fabulous discovery. The pie works JUST as well if, while the oven is preheating, you nuke it for 15 minutes. When you pull it out of the microwave, stick a fork in it and check the apples for tenderness. Should be almost done! Then, when the oven is heated (and it should be by now) pop it in the oven for another 15 minutes until it’s brown and bubbly. Voila! Who wants pie?