(3-4 Large apples or 5-6 med apples per pie)
(¾ cup sugar per pie)
Grandma usually makes 5 pies at a time because that is how much the pie crust recipe will make for pies that need a top and bottom crust.
5 apple pies
As you peel and cut up the apples stir in the above items. Once you have them all peeled, stir it well and then let it sit – so the juice all is at the bottom when you are dividing the apples into 5 10 inch pie shells.
Pastry
Cut the dry flour mixture into pea size.
Use a one cup measuring cup and fill right full of cold water.
Pour this into your small bowl to whisk up and add to the dry flour mixture.
Try to mix your pastry well but do not over mix – it will get tough.
Roll your five bottoms and line pie shells. Divide the apple mixture evenly between the 5 pies – finishing off with the juice divided up last.
Roll your five tops and seal well. Sprinkle sugar on the tops.
Freeze if not baking right away.
To bake.
Remember to bake with a cookie sheet under the pie because it will bubble over (that is part of what makes Gma’s pies so good).
Here are some pictures that we took when a bunch of us girls tried to learn how to make the famous apple pie! Mom was teaching Mandee, Biz, Kallie, Krystal, and Sy of course couldn't say away!!
Christmas 2009
hey, i didnt know you had this blog up! I LOVE IT!! what a great idea! keep adding some great recipies!
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