A Recipe from Grandma Jones’ recipe box & my Bridal Shower Cookbook
About the Recipe
My grandma was the wife of a doctor. As such, she knew how to host! When we went to holidays at her house growing up, there were a few things that you could depend on – a fantastic table setting, my Zaydee (grandpa) taking photos every 5 minutes, my father and his sister fighting over the best parts of the turkey, and grandma’s apple pie.
I truly believe that my love of baking came from years and years of getting to her house, putting on an apron, and getting floury in the kitchen with this pie and this pie crust. Making it each Thanksgiving for my family and friends has become a ritual that I hope to pass on some day as well.
I’ve made some small filling adjustments over the years. I soak raisins in whiskey or bourbon and pour them and the soaking liquor into the filling. I’ve added ground clove and other spices here and there. But the core of the pie – apples, cinnamon, sugar, nutmeg – is classic and delicious.
For more of my family recipes, click here!
About the Cookbook
This book is not old in and of itself, but it is filled with old family and friend recipes. For my bridal shower, my cousin Becky (yes, the same Becky from A Weekend at Becky’s) compiled this book full of them. There are recipes from folks no longer with us, and recipes that traveled halfway across the world. I will always treasure this very special book. But, sadly, there’s only one.
2 sticks of butter
2 cup all purpose flour
1/2 cup, or a little more *ice* water
6-8 apples, peeled & cut up
raisins (if you want)
dash of nutmeg
Add butter to flour, break up into small pieces. Add water to form a ball. Refrigerate for 1 hour+.
Remove to flour surface, divide in 2, and roll out! Line pie tin with bottom crust.
Peel and cut the apples. Add cinnamon, a little sugar. You can add raisins if you want. A dash of nutmeg.
Add to bottom crust. Top with other half of crust rolled out. Poke holes in the top & bake at 400* for about an hour.