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Recipe: Grammy’s Apple Pie

12-year-old Colton Seamands shares his favorite recipes, one of which includes Grammy’s Apple Pie.

Check out Pheasant Wraps here.


Grammy’s Apple Pie

Circa 1930s — Editor’s Note: When we made this, it fed an army. Either Grammy used a very large pie plate, or you can halve the number of apples.

Crust

• 2 2/3 c Flour

• 2 Tbsp Sugar

• 1/2 tsp Salt

• Sprinkle of baking soda

Mix dry ingredients in bowl. Create well in center and add:

• 2/3 C Oil (vegetable or canola)

• 8 Tbsp Milk

Mix by hand; then knead. Do not over-mix. Add additional milk, oil, or flour to make right consistency. Should stick ever so slightly to hands. Place dough in bowl and cover. Place in refrigerator for up to 30 minutes. Divide into two equal sections. Roll out onto flour-covered counter. Don’t roll too thin; place first section in bottom of pie pan.

 

Pie filling

• 7-9 Granny Smith apples

• 1 C Sugar

• 5 Tbsp Flour

• 1/2 Tbsp Cinnamon

• Pinch Nutmeg

• Butter

• 1 egg

Peel, core, and slice apples. Add all other ingredients except butter. Fill pie crust with apple mixture. Dot top with pieces of butter. Cover with top pie crust; seal and flute edges and make air vents. To make pie shiny, brush top of crust and edges with egg wash. 

Bake at 375 degrees for 50 minutes. Turn off oven. Do not remove pie until oven cools.

 

 

Photos by Jesse Brown Nelson Photography

 

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