When I was engaged to my husband he was deployed to Afghanistan and I spent much of my time dreaming of our life after he returned. We would be married and set up our little home, I would cook and greet him when he came home from work each day with a big smile and amazing meal. Right?
Except I didn’t know how to cook much.
I mean, I cooked-but it was like the same three meals over and over and some ready made cookie dough when I got a sweet tooth.
So during those long months he was away I started collecting family recipes and trying them out. My mom taught me to take notes on my recipes so I could adjust them the next time I made them to better suit my own taste. One of the recipes I’m most proud of is this authentic old-fashioned apple pie that was my great-grandmother’s.
I was lucky enough to have known my Nana growing up which I know is a blessing many people don’t have. She was an elegant woman, raised in southeastern Virginia with an eye for beautiful things. At one point she owned a boutique and flew to Paris to buy her wares each season.
It sounds so glamorous.
This recipe is a treasure to me and I’m excited to share it with you today. It’s not overly sweet and the crust is homemade but so very easy. The recipe can make one large pie or four mini pies. I hope you love it as much as I do!Print
Nana’s Crumbly Apple Pie
An old fashioned crumble topped apple pie.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 mins
- Yield: 4-8
- Category: Dessert
- Cuisine: American
- 1 cup flour
- 1/2 tsp salt
- 1/3 cup chilled vegetable shortening
- 1/4 cup ice water
- 6 red delicious apples cored and thinly sliced
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup firmly packed brown sugar
- 3/4 cup all purpose flour
- 1/2 tsp ground nutmeg
- 1/3 cup chilled butter cut into small pieces
- To prepare the crust mix together flour and salt in a medium bowl.
- Using a pastry clender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
- Add water 1 tbsp at a time, tossing with a fork until a dough forms.
- Shape dough into a disk, wrap in plastic wrap and chill for 30 minutes.
- Place the over on the lowest rack and preheat to 400 degrees.
- On a floured surface roll out dough into 12″ circle if making large pie, or 4 4 inch circles is making mini pies.
- Fit dough to pie pans (I used ramekins for my mini pies)
- Mix together apples, sugar, cinnamon, ground nutmeg,and salt.
- Spoon into crust.
- To prepare topping mix together brown sugar, flour, and nutmeg.
- Cut in butter until coarse crumbs form.
- Sprinkle apple mixture with topping.
- Bake pie until topping is lightly browned and filling it bubbly, about 35 minutes.
- If pie over browns cover loosely with foil.
- Cool on wire rack.