Grandmother Hansen's Apple Pie

Annie's own recipe as recorded by granddaughter, Delores Bowman.

6 cups baking apples, slided and peeled (about 2 lbs or 6 medium apples)

1 cup sugar

3 tbsp flour

1/2 tsp nutmeg

1/2 tsp cinnamon

1/8 tsp salt

Small chunks of butter

Pastry dough for double crust pie

Sugar and milk for glaze

Heat oven to 400 degrees. For filling, place apples, sugar, flour, salt, and spices in a large bowl. Toss to coat. Spoon in to unbaked pie crust along with small chunks of butter. Moisten pastry edge with water. Roll out top crust. Lift onto filled pie. Trim 1/2 inch beyond edge of pie tin. Fold top edge under bottom crust and flute. Cut slits into top crust to allow steam to escape. For glaze, brush crust with milk and sprinkle with sugar. Bake at 400 degrees for 60-60 minutes, or until crust is golden brown. Makes one 9-inch pie. 

Double Crust:

2 cups flour

1 tsp salt

3/4 up lard

5 tablespoons cold water (or more as needed)

Combine flour and salt in medium bowl. Cut lard (shortening) using two knives till all flour is blended in to pea-sized chunks. Sprinkle wiht water, 1 tablespoon at a time. Toss lightly with a fork util dough forms a ball. Divide dough in half. Press between hands to form two 5- to 6-inch "pancakes." Flour dough lightly. Roll dough for bottom crust into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. Trim 1 inch larger than inverted 9-inch pie tin. Loosen dough carefully. Fold into pie tin. Press pastry to fit. Trim edge of bottom crust with edge of pie tin. Add filling to unbaked pie shell. Moisten pastry edge with water. Roll top crust same as bottom. Carefully lift top edge under bottom crust. Flute. Cut slits on top or prick wiht fork for escape of steam. Bake according to filling recipes. Makes 1 (9-inch) double crust.