Grandma Olson’s apple pie recipe

Pie Crust

2 cups flour

1 cup shortening ½ cup water A pinch of salt

Filling

Directions For dough

Blend all ingredients together using the dough hook on your kitchen aid or by hand with a pastry blender. (Follow a recipe for lining a pie pan with pastry dough if you have never made a pie before). 1 cup of sugar (or less if you don’t want the pie to be quite so sweet)

6-7 Granny Smith Apples, peeled and cored, cut into wedges (size of the wedge may depend on the baker).

Sprinkle about 1 Tbsp. Flour over the bottom crust prior to arranging the apples in the pie pan (to soak up some of the juices). Arrange apple slices in the pan. Sprinkle the sugar evenly over the apples. Lay about 6 pats of butter around the top of the sliced apples and sugar. A Generous amount of cinnamon is sprinkled on the top to the baker’s liking. Squeeze the juice from the lemon evenly over the pie filling.

Lay the rolled dough for the top crust over the top of the pie filling and use a bit of water on the tips of your

1 or more Tbsp. cinnamon About 6 pats of butter

1/2 lemon

fingers to hold the two crusts together. Pinch the two layers together with your fingertips to secure the edges.

Cut about 5 2-inch slits on the top of the crust to allow the pie to vent during cooking.

Place the pie pan on a large cookie sheet and bake at 400 degrees for at least one hour (more if the apple slices are thick). Let the pie cool for several hours before serving.