This recipe has been in my family a long time. We got it from the lady who used to live in the apartment downstairs from my grandmother. Mrs. Heerschap was famous for her apple pie.
I like to use a mixture of apples in this pie. Tart, firm apples work best (Granny Smith, Rome, Gala, Macintosh).
Sometimes I add a dash of ginger to the applies, but otherwise I don’t fiddle with this recipe at all.
Mrs. Heerschap’s Apple Pie
Makes 8 servings
8 medium apples, peeled and sliced
2 tablespoons flour
3/4 cup sugar
1 teaspoon salt
1 tablespoon lemon juice
1/4 cup brown sugar
1 teaspoon cinnamon
butter
2 pie crusts (recipe below, or use premade pie crust)
Mix ingredients. Place in bottom pie crust. Dot with butter. Top with remaining crust. Pinch edges closed. Cut vents in top of crust.
Cover a baking sheet with foil and place the pie pan on the baking sheet in case the filling overflows.
Bake 40 minutes at 400.
A former neighbor shared this recipe for pie crust with me when I was a new mom.
Never-Fail Pie Crust
2 cups flour
2/3 cup shortening
1/2 tsp salt
6 to 8 TBL ice water
Mix flour, shortening and salt with a fork. Add water little by little until the dough comes together. Wrap it in plastic wrap and refrigerate at least an hour. (And the less you handle the dough, the better.)
When ready to bake, divide the dough in half and roll out on a well-floured surface.
Recipe and photos copyright 2023 Barb Szyszkiewicz, all rights reserved.
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