GRANDMAS APPLE PIE RECIPES

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GRANDMA'S APPLE PIE RECIPE | FOOD NETWORK



Grandma's Apple Pie Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 15

1 1/2 pounds short crust pastry, recipe follows
7 cups Royal Gala apples, cored and quartered (about 5 apples)
1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons lemon zest, finely chopped
1/4 teaspoon grated nutmeg
Pinch salt
1 egg yolk
2 tablespoons water
2 tablespoons unsalted butter, cold
3 cups all-purpose flour
1/4 teaspoon salt
4 ounces unsalted butter, cold
8 ounces shortening, cold
1/2 cup ice cold water

Steps:

  • Preheat the oven to 375 degrees F. 
  • Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge. 
  • Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry into 1/2-inch strips. On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes. 
  • Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. Arrange the apples in the pie shell and dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the pastry of the lattice firmly on the crimped edge to seal the 2 together. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
  • Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms. 
  • With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month. 

DEEP SOUTH DISH: GRANDMA'S HOMEMADE POTATO SOUP



Deep South Dish: Grandma's Homemade Potato Soup image

An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion and celery, butter, evaporated milk, a little flour, and seasoned with salt and pepper.

Provided by Deep South Dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 9

2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup chopped sweet onion
1/2 cup chopped celery
3 tablespoons all purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 cup (1/2 to 1 stick) salted butter
Water to cover
1 (12 ounce) can evaporated milk
Shredded cheese, for garnish, optional

Steps:

  • Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.
  • Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. 
  • Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.

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