This old-fashoned apple pie recipe is just like Grandma used to make.
Give your apple pie some vintage (and delicious) flair by adding shredded cheddar cheese.
Don’t forget the ice cream!
Credit: Blaine Moats
Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves.
Add to apples and toss until apples are coated.
Set apple mixture aside.
Prepare Pastry for Double-Crust Pie.
Divide dough in half.
Form each half into a ball.
On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle.
Ease pastry into a 9-inch pie plate.
Transfer apple mixture to pastry-lined pie plate.
Dot with butter or margarine.
Trim pastry even with pie plate.
For top crust, roll out remaining dough.
Cut slits in top crust.
Place top crust on the filling.
Seal and flute the edge.
Brush with milk, if desired.
To prevent overbrowning, cover the edge of the pie with foil.
Bake in a 375 degree F oven for 25 minutes.
Serve warm with cheddar cheese, if desired.
Makes 6 to 8 servings.
Stir together all-purpose flour and salt.
Using a pastry blender, cut in shortening until pieces are pea size.
Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork.
Push moistened dough to the side of the bowl.
Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
Make-Ahead Tip
To prepare your pie pastry in advance; roll into rounds.
Stack between waxed paper on a baking sheet.
Wrap, seal, label, and freeze up to 3 months.
Thaw at room temperature before using.
Pastry also may be refrigerated for up to three days.
Stir together 2 cups flour and 1/2 tsp.
Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
Push moistened dough to side of bowl.
Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
Form each half into a ball.
