Posted by: Jonjon | January 11, 2009

Apple pie –Apple PIes! Apple Pie By Grandma Ople 9.5/10 & Apple pie – Grandma Covington’s Cheese Apple Pie Crust 9/10

Apple pie – Apple Pie By Grandma Ople 9.5/10 12/01/2009


• 1/2 recipe pastry for a 9 inch double crust pie
• 1/4 cup unsalted butter 55g
• 1 tablespoon and 1-1/2 teaspoons all-purpose flour 10g
• 2 tablespoons water 30ml
• 1/4 cup white sugar 50g
• 1/4 cup packed brown sugar 55g
• 4 Granny Smith apples – peeled, cored and sliced

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 9 inch pie.
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

This sauce was enough to make an apple pie for two glass bowls as shown in the picture. The pastry I used was Grandma Covington’s cheese apple pie crust, which measured at 45g flour, just enough to cover up to mid-way of these glass bowls.
Because the glass bowls were slow, the cooking time finished at 20minutes. It could have gone on longer, but there really was no need as the apples were already soft. I noticed that the apples were soft because it was baked with the sauce, however the apples which I placed on top appeared to dry out perhaps because of the high heat, but nevertheless was still quite tasty.
I did two variations, one with thin and one with thick crust. Both crust did not sog, and stayed quite crunchy, even after being immersed with the liquid syrup. I think the purpose of the high temperature at the beginning was to firm these crusts so they don’t become soggy as the apples will take a bit of time to bake. I guess the apples could have been baked with the syrup and then dumped into the apple pie whilst the crust was being baked, but for convenience they were baked together.
I’m not a big fan of apple pie, but this was the best apple pie I’ve tasted. I’ve reduced the sugar a bit less than prescribed, and the sweetness was just right. But next time if I do make it again I will reduce it even more to see if it will still work.

Apple pie – Grandma Covington’s Cheese Apple Pie Crust 9/10


• 1/4 cup and 2 tablespoons sifted all-purpose flour 45g
• 2 tablespoons cornmeal 15g
• 1/4 teaspoon salt 2g
• 1/4 cup shredded Cheddar cheese 30g
• 2 tablespoons and 2 teaspoons shortening 35g
• 1 tablespoon and 3/4 teaspoon cold water 20ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 9 inch pie crust.
1. In a medium bowl sift flour, cornmeal and salt together, stir in cheese. Cut in shortening until mixture forms coarse crumbs.
2. Add the water one tablespoon at a time; mix until dough just holds together. Form into a ball.
3. Roll out dough to 1/8 of an inch on a lightly floured board; place in a 9 inch pie dish. Use as directed in pie recipe.

Instead of using the whole dough, I reserved a bit of the crust to see what it would taste like on it’s own when baked. It tastes perfectly crusty. It tasted like a cheddar cracker. Would do the job of an apple pie crust perfectly.


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