Actually not my grandmother. No recipes were passed from either family. I think it was a survival thing. This recipe graces the inside of one of my cupboards. Long ago a wonderful lady I knew used to paint her favorite family recipes in her cupboards. I liked the idea of bringing friends, family and special memories into my kitchen.
This recipe comes from my best friend. It was passed from her mother who took it verbatim from her mother, "GG" for "great-grandmother".
For the crust-challenged - a Pillsbury frozen pie crusts is fine! for home-baked appeal, use flour and reroll crust. Save 2nd crust to make the lattice for top.
Preheat oven to 350.
7 - 8 apples - a combination of 4:3 - Granny Smith and Fuji works best for flavor.
The recipe calls for peeling the apples and slicing. I don't. I just slice it up thinly and put in large pan.
Add 2 heaping handfuls of sugar.
sprinkle cinnamon all over the apples.
Mix together.
Fill pie crust with filling and put tablespoon of butter in the middle of the pie.
Cover with strips of other crust in a lattice pattern. like this: #
Cover edges of crust with a foil strip all the way around to prevent over-cooking of crust.
Bake for 50 minutes on middle rack.
Be smart, use the lower rack to put a cookie sheet to catch any overflow of juice. My children never find it fun to have the "bacon timer" go off in the kitchen because of drips and then have to clean the oven after.
Remove crust edge foil.
Cook 10 more minutes.
Let cool
Serve with GOOD ice cream -- Tillamook is a favorite!
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