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Grama Davis’s Pie Crust Recipes

John and Anna Davis Grama Davis’ apple pie was the BEST! And it all began with the light, flaky crust she made so well. The secret is not to over mix the flour and shortening.

Description

Gramas Apple Pie Filling Recipe Pare 5-6 apples in slices (Granny Smith or Cortland apples) Toss with 3/4 cup—1 cup sugar, depending on the sweetness of apples) Put fork holes in the bottom of rolled pie crust, add the apple slices. Sprinkle with cinnamon and nutmeg. Top with a sprinkle of flour and dots of diced butter. Cover with 2nd pie crust, crimp edges

Ingredients

One Crust:

  • 1 cup flour
  • 1 teaspoon salt
  • 1/3 cup shortening (Crisco)
  • 3 Tablespoon ice water

Two Crust (if covering top):

  • 1 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 4 tablespoons ice water
Directions

  • Add ice cubes to water and chill until needed.

  • Blend flour and salt in mixing bowl.

  • Add shortening and quickly cut into the flour using a pastry blender. The dough should be the size of lentils.

  • Add approximately 3 Tablespoons of the ice cold water, quickly gathering into a ball. Once together flatten into the shape of a hockey puck.

  • For Two crust, divide the dough into two.

  • Wrap and refrigerate until ready to use.

  • Pare 5-6 apples in slices (Granny Smith or Cortland apples)

  • Toss with 3/4 cup—1 cup sugar, depending on the sweetness of apples)

  • Put fork holes in the bottom of rolled pie crust, add the apple slices.

  • Sprinkle with cinnamon and nutmeg.

  • Top with a sprinkle of flour and dots of diced butter.

  • Cover with 2nd pie crust, crimp edges,

Categories

DessertPastryAmericanVegetarian