8 April, 2022
Granny’s Apple/Peach Pie Recipe

Notes
The Story of Granny’s Apple, Peach, Apple/Peach Pie
My grandma, who I called Nanny, was a very basic blue collar person who had experienced and lived through some tough and demanding times in her life. Born in 1905, she lived through WWI, WWII, and the “Great Depression”. I spent a great deal of time with her while growing up. Spending time with my grandparents meant sharing meals with them and especially enjoying her wonderful pies. Her special pies were apple, peach, and apple & peach. When preparing the dough, she would always make extra so there was enough leftover to bake some simple forms that she would sprinkle with cinnamon sugar then bake for me.
The key to her pies being extra special was the crust – flakey and absolutely delicious. The secret to her “exact crust recipe” NO ONE KNOWS. Unfortunately she “sort” of took that recipe to her grave. But here is why. She never had a written recipe. And when asked what the recipe was, she would simply say, “I know the dough is right when it feels a certain way”. So it was difficult to teach the recipe for the dough except to make some dough side by side with her and try to record the feel of the dough in your brain. My niece Kristi had a written recipe which is what we all consider today’s standard.
Although, the following story which took place in 1963 is difficult to comprehend, when comparing the event to today’s culture and standards, this story is just the way it was. There was a group of guys I would hang around with, nicknamed the “Cool Heads”, named not by us but by a group of girls from McCauley High School. On this Saturday evening, the “Cool Heads”, about 8 of us including dates, got together at what I believe was one of the girl’s homes. For this get together I had asked my grandmother to bake some pies. She made an apple pie, a peach pie, and with the leftover apples and peaches, she combined them to make what became her signature pie, an apple & peach pie.
Everyone always had a special girlfriend, and this was Saturday which was date night. I was 17 years old and was dating Sheila Kastner. She was a very special young lady who was not only beautiful but also had an amazing singing voice. So there we were all sitting on the floor in a basement game room and I asked Shelia to sing for us. Although reluctant, she sang a capella and I will never forget how special it was. There we were, sitting on the floor, listening to Sheila, and eating Granny’s pies……..drinking Pepsi Colas…..yes Pepsi Colas! You see, this part of the story is the part that I said may be difficult to comprehend. The legal drinking age to purchase and consume alcohol back then was 18 yrs. The big thing about drinking beer was the ceremony of buying your first beer legally, in a bar, with your buddies. Of course, the beer was 3.2% alcohol, but it was beer, and enough alcohol that could sufficiently take its toll. Drinking alcohol prior to when you had the legal privilege to do so was a non-issue. We just didn’t do it. Just about every person I associated with waited for the ceremonial first beer in a bar with your buddies. I never saw any of them drinking a beer prior to that. Like I said, this part of the story may be difficult to comprehend, but it truly was the way it was.
What a wonderful night….Shelia singing, friends, and Granny’s pies.
Ingredients
CRUST
- 1 ½ CUPS ALL PURPOSE FLOUR
- ½ CUP CRISCO
- ½ TEASPOON SALT
- 4 OR 5 TBSP ICE WATER
APPLE PIE – PEACH PIE FILLING (can be made ½ apple and ½ peach)
- 4 CUPS APPLES OR PEACHES
- ¾ CUP SUGAR
- ¼ TSP CINNAMON OR NUTMEG
- ½ TEASPOON SALT
- 1 TABLESPOON FLOUR
- 2 TABLESPOONS BUTTER
Instructions
CRUST
- Sift the salt with the flour which has been sifted once before measuring.
- The fat should be worked into this, care being taken not to soften it more than necessary. Use a fork or two knives to cut it in.
- When the fat has been worked in until it is of uniform size, add the cold water, slowly, until the mixture becomes a stiff dough which will hold together in one ball.
- On a floured surface, roll the dough into a thin sheet, keeping it as round as possible. It should be rolled out large enough to cover the pie dish. **I make one batch for the bottom crust & a separate batch for the top crust**
- When a crust is to be made in which the filling is to be cooled as the crust bakes, line the pie dish with the pastry, prick it, and trim the edges.
- Then, fill the crust with the filling.
- If a top crust is wanted, roll out more dough to a size that will cover the dish.
- Cut slashes in the dough to allow for the escape of steam, and trim the edges.
- Moisten the edge of the under crust with water and press the top crust to it.
APPLE PIE – PEACH PIE FILLING (can be made ½ apple and ½ peach)
- Preheat oven to 425°.
- Line a 9½-inch pie pan with crust.
- Wash, core, pare, and slice the apples/peaches.
- Add the sugar with the flour and seasonings. If the apples/peaches are dry add 1 or 2 tablespoons of water.
- Pour this apple/peach mixture into the pastry.
- Cut the butter into bits and put them on top of the apples/peaches.
- Moisten the edges of the under crust with water. Cut a few small slits into the center of the upper crust. Then put it over the apples/peaches.
- Press the edges of the two crusts together; flute and trim edges.
- Bake for 40-45 minutes.
One thought on : 1
Looks amazing uncle Denny!!