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This apple pie uses an abundant combination of tart Granny Smith apples and sweet Galas. The apples are shredded and mixed with the other ingredients thus offering even more flavor as the sugar and spices get into every bite. This quick and easy method has been in our family's cookbook for many generations. If you follow the recipe, you too can create memories in the hearts of your own family every time.

From its tender crust to the mouthwatering subtly spiced apple filling, nothing ever tastes better than Grandmothers old-fashioned apple pie.

~Grandmothers Apple Pie

4 granny smith apples, cored

4 gala apples, cored

1/2 cup sugar

1 tbsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

2 tbsp. flour

2-3 tbsp. butter

Recipe for a 2-crust pie

Directions~

Make the pie crust, roll it out, place in refrigerator to rest. In the meantime, preheat oven to 375oF.

Grate or shred the unpeeled apples into a large mixing bowl. For generations a manual grater has been used, but if you have a food processor this will make quick work of the grating step. Simply quarter, core and run through the machine into a large bowl.

Combine sugar, flour, and spices in a small bowl and then pour over apples. Stir to combine, this will smell divine!

Retrieve the crusts from the refrigerator; roll out bottom crust and pour filling into bottom crust, dot with butter on top of apples.

Roll out top crust cut steam vents in top. (Grandmother made a pretty wheat pattern; it is a precious generational pie crust mark.) Fold the crust over and place midpoint over the apples, unfold and crimp the pie crust edged together.

Brush top crust lightly with milk or cream. Sprinkle crust with a bit of sugar.

Bake for 45-50 minutes.

Serve this pie warm with scoops of homemade, smooth, and creamy vanilla ice cream or thin wedges of sharp cheddar cheese.

Create generational goodness with this treasured apple pie recipe, its superb in its simplicity and captivating in its abundance.

Learn more about this author, Sheila Watson Kraklow.
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