Hands down, Grandma’s best. I’ve seen many apple pie recipes that are more involved, but why mess with simple perfection?

Grandma’s Apple Pie

4 cups sliced apples

1 cup sugar

5 tablespoons flour

1 teaspoon cinnamon

2 pie crusts

Line pie plate with pastry. Mix sugar, flour and cinnamon together and sprinkle about two tablespoons on bottom of crust. Mix remaining flour, sugar and cinnamon with apples, coating apples thoroughly. Put apple mixture in bottom crust, being sure that apples are evenly distributed and are lying flat around the edges. Apply top crust that has been slotted four or five times.

Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees until done, 35 to 40 minutes.

Grandma’s Pie Crust

2 cups flour

1 teaspoon salt

¾ cup butter-flavor Crisco

¼ cup boiling water

1 tablespoon milk

Sift flour and salt. Blend with Crisco until small lumps appear. Poke holes in dry ingredients and add water and milk. Mix until dough forms a ball and sides of bowl are clean. Quickly knead dough slightly and divide in half. Roll out each half between sheets of lightly floured wax paper. Makes two pie crusts.

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