Grandma Julie's Pie

This recipe from John's maternal grandmother is too good not to share. John's Mom taught me to make this pie with great patience. Yesterday was the first time I think came anywhere near its potential...pie-making takes precision! I baked this pie to celebrate John's homecoming from NYC. I had originally planned to make another favorite of his (pecan pie), but Tommy informed me that he didn't want "nut pie" and instead preferred apple. Tommy's Great-Grandma would surely be proud to know he enjoyed two slices yesterday.


Julie's Recipe for Pie Crust (top and bottom crust)
1 C shortening
2.5 C flour
1 Tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
2/3 C milk (added little by little)

Mix flour, sugar, baking powder and salt. Use a pastry cutter or fork to cut the shortening into the dry mixture til it resembles a coarse meal. Then, gradually add the milk, stirring gently after each little addition. The pie dough should be sticky, but not overly sticky or crumbly. You may not use all the milk. Form two balls from the dough for a top and bottom pie crust. (Note: For pie novices such as myself, I recommend forming one larger ball and trying this bottom-only recipe. You can use the extra, smaller ball of dough for a different pastry treat.) Roll out the pie crust and transfer carefully to a 9" glass pie pan.

Julie's Dutch Apple Crumble Pie
5-7 tart apples, peeled and sliced thinly
1 9" unbaked pastry shell
1/2 C sugar
1 teaspoon cinnamon
1/2 C sugar
3/4 C flour
1/3 C butter, softened

Preheat oven to 400 degrees. Arrange pie slices in your pastry shell. Mix together 1/2 C sugar and cinnamon. Sprinkle this mixture on top of the apples. Then combine the other 1/2 C sugar with the flour. Cut in the butter with pastry cutter or fork until the mixture is crumbly. Sprinkle this mixture over the pie. Protect your pie crust: using thin slices of aluminum foil, wrap the outer formed (decorative) pie crust so it does not burn in the oven. Bake the pie in a hot oven about 40 minutes or until apples become tender. Note: Watch the pie carefully. When the topping started to brown, I covered the entire pie top in another sheet of aluminum foil to prevent burning. The secret to great pie is a flaky crust that is not overcooked!!