Apple Pie (Granny's) 1 double crust pie
Try this Apple Pie (Granny's) 1 double crust pie recipe, or contribute your own.
Try this Apple Pie (Granny's) 1 double crust pie recipe, or contribute your own.
- Carbohydrate 302.03534 g
- Cholesterol 0 mg
- Fat 0.03224 g
- Fiber 1.38059996032715 g
- Protein 0.10374 g
- Saturated Fat 0.00897 g
- Serving Size 1 1 (450g)
- Sodium 56974.520160413 mg
- Sugar 300.654740039673 g
- Trans Fat 0.015106 g
- Calories 1167 calories
Step-by-step
- Mix flour and salt.
- Cut in crisco with pastry blender until poeces re the size of small peas.
- Sprinkle in 4 Tbs. Water till moistened.
- Add more water if necessary til dough sticks together but not too wet.
- Form 2 balls of dough.
- Take one ball and put on floured pastry board.
- Flatten ball and roll out with floured rolling pin ti is a little bigger than pie plate.
- Combine sugar, flour, spices, and salt.
- Mix with apples.
- Fill pastry lined pie plate with filling.
- Dot with butter.
- Add top crust.
- Bake at 425° for 50 minutes or til golden brown.
- Cool completely before serving.
Why does the bottom crust turn soggy before the fruit softens? Preventing a waterlogged base relies entirely on proper fat distribution during dough mixing. Cut the shortening into the flour until the pieces measure no larger than small peas. Small fat pockets melt during baking to steam the flour layers, creating distinct lamination. Larger chunks leave structural holes where fruit juices pool and saturate the bottom pastry. Tart varieties like Granny Smith hold their cell structure under high heat better than sweet cultivars. Slice the fruit uniformly so every piece cooks at an identical rate inside the enclosure. Standard kitchen tools make this process straightforward without specialized gadgets. A heavy rolling pin prevents sticking on the pastry board. Standard metal or glass pie plates conduct heat efficiently at high oven temperatures. Bake the assembly at 425 degrees Fahrenheit for 50 minutes until the top crust achieves a deep golden brown. Cool the baked dessert completely on a wire rack before slicing. Thermal cooling allows the sugar and flour thickeners to set the interior juices properly.
