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My mom and sister made this apple pie; adapted from Grandma Ople’s Apple Pie recipe from It turned out surprisingly good. We made two pies altogether- one for our family and one for our relatives for Christmas. This recipe is for one 9 inch pie.

Before making the actual pie, prepare the crust first.

Pie Crust adapted fromĀ Pie Crust IV Recipe on


  • 1/2 stick unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold water


  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
  2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

After you are done making the crust, it is time to make the actual pie.

Directions adapted fromĀ Grandma Ople’s Apple Pie recipe from


  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 stick unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 8 Granny Smith apples – peeled, cored and sliced


  1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

What we could’ve done was make the lattice a bit thinner because it was too thick.


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