2 pounds Cortland apples, peeled and cored
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup all purpose flour
2 nine-inch pie crusts


1. Preheat oven to 450 degrees
2. Peel and slice apples.
3. Toss apples with sugar (white and brown), cinnamon and flour and set aside.
4. If you made your own crust, roll it out to make slightly larger in order to fit into a nine-inch pie plate.
5. Fit bottom crust in pie pan, turn in apple mixture and dot with butter. Put top crust on and crimp edges of crust together.
6. Wet hands with water and dampen top of pie. You can sprinkle with additional sugar. Puncture top with fork or create three to four slits with a knife to vent.
7. Bake 15 min. at 450 degrees, reduce heat to 350 degrees and continue baking for 45 minutes more, until crust is golden brown.

Serve warm with a wedge of cheddar cheese or vanilla ice-cream.

Recipe courtesy of Sheree DeLorenzo, Seaport Grille, 2009.

Sheree DeLorenzo learned how to make this pie from her mother, who learned how to make it from her mother, who learned from hers in Nova Scotia. It is actually a mile high apple pie since the recipe calls for putting as many apples into the pie as possible. The other ingredients are fairly simple. She also recommends sprinkling the apples with lemon if you peel them ahead of time, which will keep them from turning brown. The lemon will also give the pie a slightly tart taste which you may like. Sheree also puts a tablespoon of butter on top of the apples to further enrich the taste before putting on the crust.

Mother Grant's Apple Pie
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