Let me share with you my grandma’s timeless apple pie recipe – a true classic that stands the test of time. Picture this: succulent, sweet apples coated in a heavenly blend of sugary goodness and the comforting embrace of cinnamon. But here’s the twist – the crust is crafted with shortening, not butter. This ingenious choice lets those apples steal the spotlight in every bite. And let’s not forget the grand finale – a crumble topping that’s honestly unmatched in its perfection. You know, there are certain things in life that are just right as they are, and this apple pie is definitely one of those treasures that doesn’t need any tinkering.

You know, there’s something about a recipe that kicks off with “Grandma’s” that just screams trustworthiness, doesn’t it? I mean, can you ever remember your grandma steering you wrong when it comes to dessert picks? Yeah, me neither.

And let me tell you, this one lives up to the legacy. As I mentioned earlier, this apple pie has a special place in our family’s heart – a true household staple. I swear, you’ll find it gracing the table at nearly every family get-together, and honestly, it deserves that spotlight. The combination of those sweet apples mingling with that tantalizing cinnamon, all crowned with the irresistible sweet and salty crumble topping – trust me, it’s a pairing that’ll have you coming back for seconds and thirds, without a doubt.

Ingredients

• Shortening: Buck the trend! Instead of traditional butter, I opt for shortening in the pie crust. This unconventional choice, rooted in my childhood, actually appeals to me more than a butter crust! The shortening provides a splendid backdrop for the apples and Dutch topping to shine. Don’t hesitate to give it a whirl!;

• Granny Smith Apples: Prepare to be amazed, as I incorporate Granny Smith apples into this recipe. While unconventional, they maintain their delightful crispness during baking, resisting the mushy texture that some apples succumb to. This characteristic lends a fantastic mouthfeel to the end product. The slight tartness of these apples splendidly counterpoints the pie’s overall sweetness. Instead of an overwhelming saccharine experience, each bite strikes the perfect balance of sweetness;

• Dutch Topping: From my perspective, a Dutch topping reigns supreme for adorning an apple pie. It bestows an additional stratum of delectable crunch and an abundance of flavor. I have a hunch this will swiftly become your new preferred topping!

The Art of Flawless Pie Crusts

• Refrigerating the Shortening: For optimal results, consider refrigerating the shortening in advance, allowing it to cool before incorporating it into the flour mixture. This approach prevents excessive blending of the shortening into the dough, resulting in the creation of the flakiest possible crust. If you’re pressed for time, a brief 10-minute stint in the freezer can also suffice;

• Incorporating the Shortening: When it comes to integrating the shortening into the dough during the pie crust preparation, remember to keep it succinct and effective. Aim to retain several pea-sized clumps within the dough. This technique is pivotal in achieving the delightful layers of flakiness that we’re aiming for;

• Dough Chilling: Prior to rolling out the dough, allow it to rest in the refrigerator for a minimum of 30 minutes. This practice prevents the shortening from liquefying within the crust, ultimately contributing to the attainment of that sought-after flaky consistency, much like the earlier “Refrigerating the Shortening” step.

Additional Information

Storage: 

• Keep the dish covered and store it on the countertop for a maximum of 3 days.

Recommended Complements:

• Enjoy alongside a serving of luscious Vanilla Bean Ice Cream.

Explore these Related Recipes:

• Strawberry Rhubarb Tartlets with Italian Meringue;
• Blueberry Ginger Crisp;
• Cranberry Vanilla Custard Pie;
• Grandma’s Cherry Crisp.

Grandma’s Dutch Apple Pie Recipe

The timeless apple pie recipe passed down from my grandmother remains perpetually in vogue. It showcases tender apples enveloped in a delightful sugary cinnamon blend. The crust departs from convention by employing shortening rather than butter, allowing the apples to truly take the spotlight. The culinary masterpiece culminates with an unparalleled crumble topping, adding the perfect finishing touch.

PREP TIME	1 hour
COOK TIME	50 minutes
COURSE	Dessert
SERVINGS	12

Ingredients:

Crust

• 2 cups all-purpose flour;
• 1 teaspoon salt;
• ⅔ cup plus 2 tablespoons shortening;
• 4-6 tablespoons ice-cold water.

Filling

• 10 medium Granny Smith apples;
• ¾ cup sugar;
• ¼ cup all-purpose flour;
• 1 teaspoon cinnamon.

Dutch Topping

• 1 cup all-purpose flour;
• ½ cup packed brown sugar;
• ½ cup butter (straight from the fridge).

Instructions:

Preparation:

• Preheat the oven to 400 degrees Fahrenheit.

Pie Crust:

• In a bowl, combine the flour and salt;
• Cut in the shortening using a pastry blender, knife, or your hands until the largest pieces are roughly hazelnut-sized;
• Gradually add ice-cold water, 1 tablespoon at a time, moistening the flour using your hands or a fork. Form the mixture into a ball. If the ball is too crumbly, add 1 tablespoon of water at a time until the dough holds together;
• Refrigerate the dough for 30 minutes while you prepare the filling;
• On a generously floured surface, roll out the dough into a circle about 12 inches in diameter and approximately ⅛ inch thick. Periodically lift the dough with a pastry scraper or knife, sprinkling flour underneath to prevent sticking;
• Roll the dough onto the rolling pin and carefully transfer it to an 8 or 9-inch pie dish. Unroll the dough to cover the dish;
• Trim any excess crust at the top edge of the pan and decorate the edges as desired. You can crimp the edges by pressing one side with your thumb and pointer finger while using the thumb of your other hand on the opposite side. Work your way around the entire crust;
• Place the pan in the refrigerator until needed.

Filling:

• Peel and slice the apples. An apple corer/peeler/slicer can make this task easier, but manual slicing works as well. You should have around 7 cups of peeled and sliced apples;
• Combine the sugar, flour, and cinnamon. Mix this with the sliced apples until they are evenly coated;
• Fill the prepared pie crust with the apple mixture, creating a slightly elevated mound.

Topping:

• Mix the flour and brown sugar;
• Incorporate the butter into the flour mixture using a pastry blender, knife, or your hands.

Baking:

• Bake at 400 degrees for 15 minutes;
• Reduce the oven temperature to 375 degrees and continue baking for about 30 minutes, or until the topping achieves a rich dark golden brown hue.

Final Steps:

• Allow the pie to rest for a minimum of 4 hours before serving or storing. This helps the flavors meld and the filling to set properly.

Storage Information:

• Keep the pie covered and store it on the countertop for a maximum of 3 days.

Conclusion

Grandma’s Dutch Apple Pie recipe is more than just a dessert – it’s a cherished piece of my family’s history. The combination of flavors, textures, and love that goes into each slice is a testament to the traditions passed down through generations. As I savor a mouthful of tender apples, delicate crust, and that unbeatable crumble topping, I’m reminded of the warmth and comfort that only a grandmother’s recipe can bring. This pie isn’t just about ingredients; it’s about the memories and connections it helps us create. It’s a taste of home and a piece of my heart on a plate.