A Family Recipe Passed Down Through Generations
There’s something timeless about an apple pie made from scratch. This recipe isn’t just about dessert—it’s about family, tradition, and love. My grandmother kept her recipes in an old ledger book, and among them were two pie crust recipes. One of them stood out as the best, thanks to her special ingredient: cream of tartar. It’s a secret touch that gives the crust its perfect flakiness and tenderness, making it unforgettable.
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The Secret Ingredient in Grandma’s Pie Crust
What makes this apple pie so special is the crust. Many recipes call for just flour, fat, and water, but my grandmother swore by adding a pinch of cream of tartar. It helps create a crust that’s tender yet strong enough to hold the juicy apple filling. She always said the trick was to keep everything cold—the flour, the shortening, and even the mixing bowl. Doing everything by hand instead of a machine gave it that rustic, homemade texture that no store-bought crust can match.
Passing Down the Tradition
This recipe is more than just a way to make pie; it’s a tradition to be handed down. From my grandmother to me, from me to my daughter, and someday from her to hers. Every time we bake it, the kitchen fills with warmth, comfort, and memories. Sharing this pie isn’t just about serving dessert—it’s about sharing a piece of family history that continues to bring people together at the table.
Ingredients
Grandma’s Pie Crust
- 3 cups flour
- ¼ tsp cream of tartar
- 1 tsp salt
- 1 ½ cups Crisco
- 4–8 tbsp very cold water
- 1 well-beaten egg
- 1 tbsp vinegar
(Mix the egg and vinegar with the cold water before adding to the flour mixture. Keep everything cold and mix by hand for the best results.)
Apple Filling (for the pie)
- 6–7 medium apples, peeled, cored, and sliced
- ¾ cup sugar
- 2 tbsp flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
Instructions
Step 1: Make the Crust
Mix flour, cream of tartar, and salt in a large bowl. Cut in Crisco until crumbly. Add cold water mixture a little at a time until dough forms. Divide into two discs, wrap, and chill.
Step 2: Prepare the Apples
In a bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
Step 3: Roll the Dough
Roll out one disc of dough on a floured surface. Place in a pie pan, pressing gently into the edges.
Step 4: Fill & Cover
Pour the apple mixture into the crust. Roll out the second disc of dough and cover the pie. Seal edges and cut small slits on top for steam to escape.
Step 5: Bake
Bake at 375°F (190°C) for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Cool before slicing.
Nutritional Information (per slice, approx. 1/8 pie)
- Calories: 360
- Protein: 4g
- Carbohydrates: 48g
- Fat: 18g
- Sugar: 22g
- Fiber: 3g
Apple Pie
Q: What apples are best for pie?
Granny Smith and Honeycrisp are excellent because they stay firm and add balanced sweetness and tartness.
Q: Can I freeze the pie crust?
Yes! Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before using.
Q: How do I keep the bottom crust from getting soggy?
Brush the bottom crust with beaten egg white before adding the filling, or sprinkle a thin layer of breadcrumbs.
Q: Can I make this pie ahead of time?
Absolutely. Bake it the day before and reheat in the oven at 300°F for 15 minutes before serving.