Recipe: Grandma Alice’s Famous Apple Pie - West Coast Food

From Grandma Alice, Taves Family Farms

Crust Ingredients

Enough for two complete pies

3 cups all-purpose flour

1 teaspoon salt

½ lb tenderflake lard

1 egg, stirred slightly

½ tablespoon vinegar

1/2 cup cold water


Shift the flour and salt together. Cut in the lard with a pastry blender or two knives until the shortening is in pea size pieces. In a measuring cup, combine the egg and vinegar. Add cold water. Stir the liquid into the flour mixture, adding just enough to make the dough cling together. Stir the water in with a wooden spoon until mixed thoroughly. Then gather the dough into a ball, and separate into four portions. Cover and refrigerate for one hour. You can chill it overnite, covered, providing you leave it at room temperature for 15 minutes before rolling. Lightly flour surface and roll into circles. Then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough. This is also a good dough for tarts, but you will want to roll the dough a little thick.


2 cups white sugar

2 cups brown sugar

2 Tbs. Corn starch

2 Tbs. Flour

1 tsp. Cinnamon


Peel and cut up enough Jonagold or Elstar apples to make eight cups of apples. Pour the dry ingredients together on top of the apples and mix them in. Cook in the microwave on high for 4-6 minutes. Stir well and then cook again until apples are somewhat cooked and sauce is thickened. Cool filling and place in the pie pastry shell. Add the top layer and cut a few slits in the top. Put a small amount of cream or milk in a bowl and brush the top of the pie with a pastry brush. Sprinkle crust with white sugar. Bake pie for 15 minutes at 400 degrees and then another 45 minutes at 350 degrees. When finished, the pie should be golden brown on the top and the filling should be bubbling through the slits in the top of the crust.


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