My grandmother, Jean Newman, also known as Mama Jean to her grandchildren, was a phenomenal cook. Everything she made was absolutely mouthwatering. Memories of eating at her table during the holidays are among some of my favorite moments with her. She is known for many of her dishes, but her apple pie was a favorite of mine at Thanksgiving. Enjoy!
Pie Crust:
2 Cups flour mixed with 1/2 teaspoon salt
1 cup Crisco (cut in with pastry blender or fork)
Add 1/4 cup ice cold water
Mix together and form two balls. Roll first ball out together and put in pie plate.
Apple Pie Filling
Peel and slice 6-8 apples (very thin slices). Mix with 1/2 cup sugar and 1/2 cup brown sugar. Add 2 tablespoons of flour and 1 teaspoon cinnamon. Mix well and pour into bottom pie crust. Dot with 2 tablespoons butter. Top with second pie crust, seal edges and cut 6-8 slits on top of crust, or if you prefer a lattice top crust, cut crust into long strips and layer on top in criss-cross pattern. Bake at 375 degrees for 45 to 55 minutes or until apples are tender and crust and topping are golden. Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning.
Cool and serve a'la mode.
