Grandma Ople Apple Pie. I decided against the lattice top at last minute. Still, it's a great pie and not too sweet! I added vanilla, almond extract, cinnamon, and lots of nutmeg! I sprinkled a little flour on the layers of apples for a little insurance against apples being too juicy. I can't believe how wonderful this is! The crust is from the Pie and Pastry Bible by Rose Levy Birnbaum, but when I make her basic flakey crust I use regular butter, I definitely use baking powder and I use Half and Half for the liquid. I use the 2 crust pie recipe, and the other thing that makes this pie so incredible is, I must say: Pampered Chef stone Deep dish pie plate, the stoneware cooks the bottom of the pie crust crispy and perfectly every time I make pastry it never comes out gooey or undone! Thank you for helping me to come up with my "signature" apple pie to pass on to my children as a tradition!
Date Posted: May 19, 2006