6-8 apples (3 large tart apples – Granny Smith)
Measure amount needed in glass pie pan, cutting enough to fill it to heaping.
1 cup sugar (up to 1 cup sugar for each large pie, 3/4 cup sugar for a small pie)
1/8 tsp. nutmeg – to ~ 1/4 tsp nutmeg for 2 small pies – depending on how strong you want that flavor
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice (or vinegar) per pie
Cornstarch (about 2 tblsp. per pie)
Put apples in bowl and mix with all ingredients.
When well mixed, scrape all apples and juice into prepared bottom crust(s).
Add 5 pats of butter on top of apples for each pie (evenly spaced).
**see recipe for Tender Flaky Pie Crust
Lisa’s (first Grandchild):
During the summers, my younger brother and I spent time with our father in another state. One day when I was in the kitchen helping Grandma make apple pies, I told her that I thought that her pie was the BEST and that she should enter one in the fair. While we were gone that summer, she did.
I was so excited to get her letter telling me that she had entered the contest and won first place! Once we returned home, she gave me her blue ribbon and the $4 prize money.
Jeanette (3rd Daughter, child #4):
Apple pies were, of course, for special occasions, so there was always excitement associated with them – usually that was Thanksgiving and Christmas. If we ever had apple pies outside of those holidays, it would be because Dad happened into a free lug of apples from a friend, like the Lausten’s from Maxwell, who had a cabin in the Coast Range with a very old apple orchard nearby. The pies themselves made the occasion special.