Gladys' Apple Pie

Apple pie is one of my favorite fall/winter desserts. It's become something of a tradition for me to make a few of these delicious treats throughout the colder months.

I wanted to share this recipe with my friends and readers, which was passed onto me by my grandmother Gladys. 

Me, my mom, and my grandmother Gladys circa 1979

Gladys was my paternal grandmother who passed away when I was 15. She taught me how to crochet, the proper way to iron a man's shirt, how to set a table with multiple forks, and how to make this apple pie. She was a classy, strong, Southern woman who wore skirts and high heels every day up until her last days. She was a true lady!

Ingredients

4-6 Rome or Gala Apples (6 medium size or 4 large)
1 cup brown sugar
1/4 cup white sugar
1/3 cup flour
2 9-inch pie crusts, defrosted
1 teaspoon cinnamon
coconut oil (or butter)

Pre-heat your oven to 425

Pour your sugars, flour and cinnamon into a bowl and mix well
(if you want a lower sugar version, cut the brown and white sugars by 1/3 - 1/2 - it will still be very sweet)

 Peel your apples

 then chop into bite sized pieces - I use one of those apple slicers first

then slice the rest up with a knife

mix apples into sugar/flour mix

coat your pie pan with a little flour

then lay the first pie crust into the pie pan, pressing it into the bottom and sides for a tight fit

pour the apples into the crust evenly

then "dot" with coconut oil (or butter if you prefer)

lay the second pie crust on top, sealing the top layer to the bottom one by folding the sides together

"vent" the pie with a knife in a diamond pattern

then cook 40 minutes until golden brown
Here is a tip - lay pie pan on top of a larger baking pan to catch any drippings (in case you didn't seal the sides well)

Enjoy! Serves 8!