With picnics and cookouts in full swing, our family is breaking out our tried-and-true recipes.
This month we are featuring our best apple recipes looking forward to ripe apples in September. A recipe for Caramel Apple Salad is also featured on our Facebook Page under our Notes.
What are your family’s favorite summertime recipes? Share them as a reply to this post, vote on your favorites, and we’ll include the most popular recipe in our next print newsletter!
Grandma Gaddy’s Homemade Apple Pie
This recipe has been a classic in the Gaddy family for generations, first documented on a hand-written card in our grandmother’s recipe box.
6 c. Tart Apples. Sugar to Taste (about 1-1.5 c.)
Cinnamon /Apple Pie Spices to taste.
2 c. All-Purpose Flour, Sifted.
1 tsp. Salt.
2/3 c. Shortening (or Vegetable Crisco).
Wash, cut, and uniformly slice apples. Add sugar and spices to taste and let sit to get juicy, stirring occasionally.
Fill a teacup with ice cubes and water. Set aside with a small spoon.
Sift flour and salt together. Cut in chilled (the colder the better!) shortening. Crumble into flour with fingers until pieces are pea-size or smaller. Divide in half and place both portions in fridge for 5 minutes.
Lay out pastry mat. Coat mat and rolling pin with chilled flour. (Heat is the enemy in this pastry recipe.) Have extra chilled flour ready.
Remove 1st portion from fridge. Slowly add teaspoons of water, turning dough with fingers. Allow it to clump together and make a single large ball. Wrap in plastic wrap, place in fridge and repeat with 2nd portion.
When ready, remove 1st portion of dough from plastic wrap and begin to flatten with palms on mat. Recoat with flour as needed. Roll out with rolling pin, fixing cracks as needed with drops of water and flour.
Place bottom crust in pie pan. Fill with apple filling. Dot with butter. Roll out top crust, create desired design, and place on top. Pinch together edges with thumbs and forefingers.
Place pie in cool oven and preheat to 425F. Bake at 425F for 15 min. Reduce to 350F and bake for 50-60min. Place a pan on the rack below to catch drippings.
***Here’s a tip that wasn’t published in the print edition: When the crust has turned golden brown, and the filling has started to bubble over (after about an hour) it’s probably done. Instead of removing it from the oven immediately, simply turn it off and crack the oven door. (If it’s a really hot day, you can leave it closed.) We think that if the pastry crust cools gradually after baking, it will be flakier.