Grandma Alma’s Apple Pie

Last weekend we went apple picking at Robinette’s Orchard, and last night we went to Alan’s longest-standing and dearest friend’s home for a dinner party. Alan and Larry grew up across the street from each other, and they both loved Alan’s mother’s apple pies…which were famed throughout their little village. Early into our marriage, I asked my mother-in-law to teach me how to make apple pies. “Sure!” she responded cheerily. However, when I went to watch, I quickly realized that she did everything by look and didn’t measure anything. I practiced quite a bit, and Alan’s older brother was my best critic. “More sugar!” he’d announce.  “More butter!” Eventually, I got the hang of it, but Alma’s pies were magical. It was a sad day for us after she died and we found one last apple pie in the freezer, which we all shared in sober grief mingled with joy (because Alan and I knew she was with Jesus in heaven). From then on, I had to become the family pie lady, and I do still love to make pies, although I’m never quite sure they live up to her immortal gold standard!  To the best of my ability to measure it out, here’s her recipe, now passed on for posterity:

Grandma Alma’s Apple Pie

Preheat oven to 425°F.
Prepare the pastry for two pie crusts:

                                       2 Crusts for 1 Ten-inch Pie:
2 and 1/2 cups flour
2 sticks (1/4 pound each, or half a pound altogether) butter
1 teaspoon salt
1/4 cup very cold (refrigerated) water (more if needed)
Mix in blender until a soft ball forms (but then stop immediately, even if a few crumbs are left; it’s really important not to over-process the mixture). Set in refrigerator while making the filling so that it’s cold when you roll it out.

Apple Pie Filling:

6 large pie apples peeled, cored, and sliced (These are Macintosh, which was Alma’s favorite, although now there are a number of great pie apple varieties.)1 cup sugar
1 cup flour
2 teaspoons ground cinnamonMix together until all the apple chunks are well coated.Divide the dough in half, and roll out one half between sheets of plastic wrap.
Peel off the top wrap, place dough in pie plate, and peel off second wrap. (Save plastic for top crust.) Fill the pie with the apple mixture. Don’t worry if it’s really high; be glad!  🙂 Slice up another stick of butter into thin pieces and dot the entire top of the pie.Repeat rolling out the dough with the second half and place over the top.  Seal the edges. If you’ve rolled it out thin enough, you’ll have enough to flute the edges. I didn’t this time. 😦  Sprinkle the top with a light coating of sugar and cinnamon, then bake for 20 minutes at 425°F. Reduce the temperature to 350°F and bake another 40 minutes. Cool on a rack and serve with vanilla ice cream, preferably while still warm! By the way, I am thankful for every day that I can enjoy such a wonderful feast as we shared last night, but there is a better feast coming in heaven, and as aging mortals, it becomes clearer to me every day that we need to be living with a profound appreciation for life and the gift of eternal life, which is offered to us in Christ. As a youth, I didn’t quite understand this verse: “It is better to go to the house of mourning, than to go to the house of feasting: for that is the end of all men; and the living will lay it to his heart” (Ecclesiastes 7:2). Now I think I understand. We will all die, so it is better to allow ourselves to mourn over the death of loved ones and turn in faith to God for salvation, then to simply enjoy a feast today with no thought of preparing for the next life.

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