There’s no need to add any fluff to this post, I just want to be sure that you are fully aware that my Grandma Edna was the very best at everything. Her apple pie recipe is literally the only apple pie recipe you will ever need in your kitchen. No joke!
Before we get into it, a few things to note: I’m on a gluten-free kick because I don’t like being doubled over in pain, I don’t buy shortening (it’s a vote with your dollars kinda thing), and if a recipe has too many steps I naturally skip some. So you could say that this is ALMOST my Grandma Edna’s recipe. I’ll attach a picture of the original recipe for you as well if you’d like it. About a decade ago I shared her recipe for pumpkin bread and you guys all loved it.
{Almost} Grandma Edna’s Apple Pie
Ingredients
Crust for 2-crust pie
- 2 Cups Gluten Free Flour Bob's Red Mill Baking Flour is my favorite
- 2/3 Cups Butter
- 1 Dash Salt
- Just enough water to hold the dough together
Filling
- 6-8 Tart Apples
- 1 Cup Sugar
- 3 TBSP Gluten-Free Flour
- 1 Dash Cinnamon
Instructions
Steps
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Cut butter into dry ingredients until it resembles coarse cornmeal.
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Stir in just enough cold water to make the dough hold together. Grandma says DON'T OVER STIR IT, or it will be tough and not flaky.
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Roll out half of dough for bottom shell.
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Put in pan
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Peel & core about 6-8 nice tart apples
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Cut into slices
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Mix together pie filling
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Place pie filling into first shell
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Roll out 2nd crust as large as needed
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Place top crust on and press edges down firmly
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slit top crust to let steam escape
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Bake at 350 degrees until a toothpick pierces apples easily (about 45 min-1 hour)
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