Grandma Susan’s Apple Pie has kept the Smith family happy and satisfied for many years. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
Grandma Susan Euler Smith’s Apple Pie
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Grandma Susan’s Apple Pie has kept the Smith family happy and satisfied for many years. Read more recipes…
Ingredients
- 1 1/3 cup (320 ml) flour
- 1/2 tsp salt
- 1/2 cup (120 ml) crisco pie crust
- 3 generous tbsp milk
- 7 tart apples - Granny Smith peel and wedge (cut the seed section out of the middle of each wedge).
Instructions
- Pie Crust:
Mix flour and salt in bowl. Add the crisco on top of flour and salt "cut together until pea size with a pie crust cutteradd three tbsp of milk in at the "3 o'clock, 6 o'clock, 9 o'clock and 12 o'clock" spotsFork fold all of the milk and form into a ball. Put in the fridge for 30 minutes. - Once chilled, take the pie crust dough out of the fridge. Place it on the pastry mat. Sprinkle extra flour over your rolling pin and begin to roll the dough away and then toward you. When the crust dough is in a large enough circle to fit over the glass pie dish, place the pie dish upside down on the circle of dough so that you can use the mat to flip the crust into the dish. Once the dough is in the dish, go around the rim and scallop the pie crust around the rim.
- Before you fill the pie crust, bake it in the oven at 500 degrees for 5-7 minutes.
- Apples:
7 tart apples – Granny Smith peel and wedge (cut the seed section out of the middle of each wedge). Arrange the apples in a dome in the pie crust. In a side bowl, mix 1/2 cup of sugar , a dash of nutmeg and a dash of salt, Sprinkle this all over the apples inside the pie crust.
Optional but highly recommended: take a stick of butter and cut it up in pads, lay over the apples before you apply the topping. This will melt all over the apples and create a rich taste to the apples. - Topping:
(Key Step!) In a bowl, mix 1 cup of sugar, 1 1/2 cup of flour and a 2/3 cup of butter (soft) Mix all up with your hand to make crumble. Crumble all over the pie, covering all apples. - Bake at 400 degrees until apples collapse and juice bubbles (at least 40 minutes)
- Hint:
if the crumble starts to blacken, put a sheet of tin foil loosely on top.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
Find it online: https://honestcooking.com/grandma-susan-euler-smiths-apple-pie/
Frequently Asked Questions
Why does this recipe pre-bake the pie crust before adding the apples?
The recipe has you bake the empty crust at 500°F for 5–7 minutes before filling. This brief blind bake helps set the bottom crust so it stays crisp under the weight and moisture of 7 Granny Smith apples, rather than becoming soggy during the 40-minute baking time at 400°F.
What is the trick for getting the crumble topping right?
The recipe specifies mixing 1 cup sugar, 1½ cups flour, and ? cup soft butter by hand to form crumbles, then covering all the apples completely. The recipe also gives a key hint: if the crumble starts to blacken during baking, loosely lay a sheet of tin foil on top to prevent burning.
Is the butter on the apples optional, or does it make a real difference?
The recipe calls it optional but highly recommended: cutting a stick of butter into pads and laying them over the apple wedges before the crumble topping melts into the apples during baking, creating a richer taste — per the recipe’s own note.
