Now, when I was a young boy, about 6-8, I would watch my Grandma Watts cook. She was born in 1900 so in 1974-1975 she would have been 74 and 75. She lived about 4 months shy of being 100. Most of the time she cooked from memory and I watched as she expertly mixed everything together. At times I asked questions. I did not realize it at the time, but I was memorizing what she was doing.
Her apple pie was the best and I have never found a recipe for it. There is one caveat for this recipe, there are no measurements. This was one she mixed by sight, taste and color. I will do my best to guide you, but this is a recipe that requires skill.
Several Red Delicious apples (use any other, but make sure a sweet variety)
2 Store bought round pie crust (may make from scratch as option)
- Peal & dice apples into small cubes (about ½” cubed) place in cold water.
- Peal enough at once for all the pies you intend to make. Keep cubes same size and consistent.
- In a large bowl (plastic or glass, ensure it has a tight lid) place about an inch deep of white flour (DO NOT substitute whole wheat, wheat or any other type. It will have a huge negative impact on taste)
- Now add sugar. If you used a 8x4 bowl about 1 cup sugar. Place lid on and mix flour and sugar. Look at mixture. If flour is too heavy add sugar.
- Then add cinnamon. Place lid on and mix. Look at mixture. You want a light golden brown throughout, but not heavy brown. Too much cinnamon can over power. Taste mixture. You are attempting to achieve a cinnamon roll taste. This is trial and error. Add little at a time, over adding means adding more flour and sugar.
- When you have reached the proper taste and looks; even out the mixture and sprinkle a thin sparse layer of nutmeg. Go easy, but not stingy. Put lid on and shake mix. Set aside.
- Use 9” round glass pie dish and lightly and very thinly coat bottom with flour. Use a flour sifter for best results. (Please do not use oil, butter etc. anything liquid will soak into the crust. This will impact cooking time and temp and may result in an undercooked crust or burnt.)
- Once the flour is in (remember super thin layer, just a light kiss) place your bottom crust in. Do not move crust around so do a nice drop. If you move around you move the flour. Now place just that bottom crust in a 350 preheated oven.Watch it close. You’re not attempting to cook it done, just cook it enough to give your juicy apples a solid base. By lightly cooking the bottom crust by itself the juice from the apples will not soak through it. This will allow the bottom crust to be nice and firm.When done (before it starts to turn brown) remove from over and let cool) return to apples.
- Remove the apples from the cold water and place on one side of a clean towel. (Have the towel spread out on counter). Fold towel over and pat dry the apples. Try to remove as much moisture as possible. (Do not apply pressure, don’t squeeze dry them)
- Dump apples into dry mixture allow enough room to shake. Put lid on and shake real well. Not violently, don’t bruise the apples. Just ensure they are coated well.
- Put apples into bottom crust. Add until desired amount. Pour extra dry mix on top of apples, do not mix into. Allow the heat from the oven to melt the mixture from top down.
- Place on top crust, sealing edges together, make your slits or fork holes in top. Put in oven at 350.
- Take 2 eggs and separate the whites. Get a spoon or brush.
You may have to make more dry mix as you make your pies. The dry mix will not always be the exact same, but if you follow the above close enough it will be fine.