Nannie's Apple Pie
Even though I haven’t made my great grandmother’s recipe for apple pie in a while (so I don’t have photos), it’s one of my precious family heirlooms that I love. Below is her original handwriting (my mother’s grandmother, who she chose to be called by her grandchildren) — and as you can see, it’s a well worn and loved recipe. To the right, you can see my mother’s familiar handwriting letting her know that my dad and brother love this recipe (rightfully so!). As you can tell, it’s super special to me and our family not just because of the history (although thats my favorite part), but because of how easy and delicious it is. Above is a photo of my eldest apple picking and I just love the family history. Hope you like it!
Nannie’s Apple Pie
1 hour - serves 8
4-6 apples (or any apple that you can find in South Asia, really. peeled and diced)
1 pie crust, unbaked (like my Sourdough Discard Pie Crust)
1 cup caster or superfine sugar
1 tsp cinnamon
pinch of salt
3/4 Maida (or all purpose flour)
1/2 cup (or 125 grams) butter
1 cup chopped walnuts (if you’re in the states, you can use pecans) this is optional, I normally don’t add the nuts)
Preheat oven to 205 degrees convection with the top and bottom elements on.
In a bowl, mix together 1/2 cup of sugar and cinnamon. Add the apples and toss.
Pour the apples into the unbaked pie crust.
In another separate bowl, mix together the maida and remaining 1/2 cup sugar with the butter. If you have a pastry cutter, you could use it here, otherwise mix together with your hands until crumbly. Once mixed together, this is where you would add the walnuts or pecans. Pour evenly over the apples in the pie crust.
Turn the top element of your OTG off and bake for 40-45 minutes until golden brown.
Serve warm with vanilla ice cream!