Random Rantings

Got the itch to make Gramee's apple pie the other day. This is absolutely the BEST apple pie recipe EVER (slightly altered to my liking)!

8 cups shredded apple
1-2 cups sugar*
1-2 T flour**
1 t cinnamon
a little lemon, if apples turn excessively brown while grating

*depends on tartness of apples - I use granny smiths, which tend to be tart, and I usually use about 1 1/2 cups of sugar.
**depends on juiciness of apples - more juice, more flour

Mix together, spoon into pie shell (laid into 9-inch pie plate - I like glass for this pie). You can cook it with bottom shell only, or use a braided top crust or full top shell (which I prefer). I slice a little bit of butter randomly onto the apple before laying the top shell over the pie, then I cut the slits and pinch the edges.
Generously sprinkle cinnamon sugar on top before baking. Bake at 425 for 15 minutes, then turn down to 350 for 30-35 minutes. Serve warm with ice cream, or eat alone when cool (yeah - I love this pie for breakfast!).

I use Pillsbury pre-made refrigerated pie crusts when I'm feeling lazy, but if you want a super-flaky crust, try my Aunt Carrie's no-fail pie crust:

Sift:
4 C flour
1 T sugar
1 t salt

add: 1 3/4 C shortening

mix (seperately):
1 egg
1 T vinegar
1/2 C COLD water

So you mix together the flour, sugar and salt, THEN add the shortening in (I use a fork and add it a little bit at a time - you can also use a pastry cutter for this step). Once the shortening is mixed in, begin spooning the wet mixture in and knead till mixed. Refrigerate dough for 15 minutes, then roll out on a lightly floured surface. This will make 6 THIN shells (enough for three pies), or four slightly thicker pie shells (enough for 2 pies - this is what I do, and I end up with some extra dough...).

Tip for extra dough: rub strips lightly with butter, sprinkle with cinnamon sugar, roll up and bake at 350 until done! So yummy.