Grandma Barker made the BEST apple pie! She didn't measure...she felt! So one day not long after my now 24 yr old was born I decided to decode the recipe!! She started making apple pie at my request and before she put ANYTHING into the bowl I made her measure it...after she felt how much or how heavy. I, therefore, am the only grand daughter who decoded the recipe that she only had in her head!
Here....it....is....for....you .....now:
The pie crust is THE most important part of the pie!
3 c flour
1 1/2 c butter flavored Crisco (NO substitutes)
Mix together well with hands, fork or pastry cutter. Add:
8 T cold water
Being careful not to over mix, combine be. Break off piece & roll out for pie.
Pie filling:
I use whatever apples are available! About 7 per pie. So there you have it! No secret there!!
BUT here's what I DO do...
I peel & slice then put all in a huge skillet & cook with one cube of butter. Then as it begins to make some juice I add brown sugar, cinnamon, nutmeg, cornstarch & flour (approx.1 heaping tablespoon each, more if apples are juicier) and let that cook til tender. This does two things:
1) you get to see when they are tender which takes away that mystery of not getting the apples done enough & the crust too done!
2) you get to taste the sweetness "level" of your filling before you put it in the pie.
All apples are different. If you use Granny Smiths you will need ALOT more sugar than if you use ...say..,Fujis! So instead of winging it & hoping it's sweet enough or taking that first bite of pie & finding out its "stick in the throat" WAY TOO sweet... You do it all on the stove before you put your apples into the pie!
Load up your pie shell & put your top decorative shell on & seal. At this a point brush milk or cream on the crust & sprinkle some coarse sugar over top. Bake at 350 degrees for 30-45 minutes or until top crust is golden brown! You have just made the BEST pie in the world!...compliments of Grandma (Eunice) Barker!
