Apple Pie

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43It has been a while since Lily and I have documented one of our cooking adventures until now. Both Kelly and Lily have taken several trips this autumn to the orchard and have collected a sizable amount of apples.  What better way to celebrate the fall season than with a sweet and tart apple pie.  I wish I could say that Lily and I used a recipe that was handed down for generations and generations within our family, but alas that would be a lie.  With modern technology and the Internet, we visited one of my favorite sites to use for cooking inspiration:  Now, we’re not sure who Grandma Ople is, but we do appreciate the sharing of her recipe.  We also got our pie crust recipe off allrecipes too.

5This is the recipe:

Best Ever Pie Crust


  • 2 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 cup shortening
  • 1/2 cup of water


  1. In a large mixing bowl, sift the flour and salt together.
  2. Cut in the shortening until the mixture resembles coarse crumbs.  While I did this, I placed an ice cube into my water to make sure it was nice and cold.
  3. Stir the water into the flour until it begins to come together.  It is important that you do not overwork the dough.  This isn’t bread we’re making.  It doesn’t need to be kneaded.  Sorry, couldn’t help myself.  Just work it until it forms a ball.
  4. Split the dough in two equal portions, wrap, and refrigerate for a few hours.  To be honest, we didn’t wait for it to be chilled and it turned out fine.  You will just want to work quickly.

1After we made the dough, we decided to go old school and purchase an old-fashioned peeler/corer from Target.  So glad we did!!  It was so much easier than using a handheld 3peeler/corer.  We came straight home and started peeling and coring.  Once Lily got started, we no longer had an unpeeled apple in the house.


We loosely followed this recipe from Grandma Ople:

Grandma Ople’s Apple Pie

  • 1/2 cup of unsalted butter
  • 3 tablespoons of all-purpose flour
  • 1/2 cup of white sugar
  • 1/2 cup of packed brown sugar
  • 1/4 cup of water
  • 8 – 9 apples, peeled, cored, and sliced (enough apples to heap higher than the rim of the pie plate)
  1. Melt the butter in a saucepan over medium-low heat.
  2. Stir in the flour until fully incorporated.
  3. Stir in both sugars and water.
  4. Increase heat slightly and bring to a boil.  Reduce heat and let it simmer for 5 minutes.  Make sure to periodically stir to avoid burning on the bottom of the saucepan.
  5. Press out one portion of your pie crust in the bottom of your pie plate.
  6. Fill the plate with your apples, mounding slightly.
  7. Assemble a lattice topping for the crust.  You will need the lattice so the sauce will be able to filter down into the pie.
  8. Pour your sauce slowly over your pie, making sure it doesn’t drip over the side.  Don’t you dare waste a drop of that delicious sauce.
  9. Place strips of aluminum foil around the rim of the pie plate, covering the edge of the pie crust.  This will ensure that the edge of your crust will not burn.
  10. Place in a preheated 425 degree F oven for fifteen minutes.
  11. Reduce the heat to 350 degrees F and bake for thirty-five to forty-five minutes longer.
  12. During the last fifteen to twenty minutes of baking, remove the aluminum foil from your pie.
  13. Remove the pie, cool, add vanilla ice cream, and enjoy.

7My family and I enjoyed this recipe immensely, but I would definitely make some modifications:

  1. I couldn’t make an apple pie and not put cinnamon into the mix.  Sorry Grandma Ople!
  2. The next time we make this pie, we will definitely split the sauce into one large and one small portion.  We’ll mix the larger portion with the apples and place them into the plate.  Then we’ll take the smaller amount and pour on top of the lattice crust.

Once again, thank you to Grandma Ople for your recipe.


And a special THANK YOU to the lovely photographer, my Kelly!!  I paid her in apple pie and kisses!