By Scott Prisco
Nothing says the holidays like a good-ole apple pie. This recipe is very near and dear to my heart. Growing up I couldn’t wait for Christmas to roll around so I could indulge in my nanny’s homemade apple pie. Unfortunately, this year is a little different. She passed away this past June, it’s my first Christmas without her. I wanted to share her recipe with the world to honor her legacy.
Her pie is filled with tons of awesome ingredients, but my favorite by far is all the love she put into it! Enjoy, I wish you and your families a Merry Christmas & a happy new year!
- 2 Cups Flour
- 1 Tsp Salt
- 2/3 Cup Cold Butter
- 6 to 7 Tbsp Cold Water
- 1/5 Cup Cold Shortening
- 11 Granny Smith Apples
- 1 & 1/2 Cup Sugar
- 2 Tbsp Flour
- A Dash of Salt
- 1 & 1/2 Tsp Cinnamon
- 3/8 Tsp Nutmeg
- 3 Tbsp Cold Butter (Sliced Into Thin Dabs)
How To Prepare
- Mix the flour and salt together.
- Cut in the cold shortening and butter with a handheld pastry mixer. Mix until it reaches a sandy texture.
- Add the water, 1 Tbsp at a time, and continue to mix.
- Knead the dough for a few minutes and shape it into 2 even balls which will be used for the top and bottom crust.
- Store in the fridge for 1 hour in plastic wrap.
- Peel the 11 apples and slice into 1/4 x 1 & 1/2 inch diameter.
- Mix the slices with sugar, flour, a dash of salt, cinnamon, nutmeg, and butter.
Assemble The Pie
- Take one of the dough balls, roll it out so fits in your pie tin with a little excess hanging off the edge.
- Shape the excess dough to create a decorative perimeter on the pie.
- Add filling to create a heaping mound
- Roll out the second ball of dough to create the top layer of the pie
- Again, use the excess dough to create a decorative perimeter.
- Put five 3 inch slits in the top
- Preheat oven to 400 degrees and bake for 50 minutes.