These last few weeks have been nothing short of amazing! First,
I must give props to WomenVenture –
without them or Katy Burke, we would not have been able to secure financing for
our food truck!! Yes, you read that right, we are one gigantic step closer to
opening up the Grill Works Truck!
Right now, we have targeted August to open our doors, so to
speak, for events, parties and other weekend type festivities. I am hoping for
the sooner, the better, but am being cautiously optimistic. Because the hard
work has just begun – find the perfect truck to become Our Truck! We have
become our American Dream, to own a family business. You’ll have to come out to
see us once we are up and rolling.
To honor both this wonderful news as well as the celebration
of our nation’s birth, I’ve decided to share a recipe that brought back childhood
memories for those have tasted this pie. And to me, a wonderful meal can evoke nostalgia
of our youth.
This pie does just that. It is buttery, sweet & tart
with a caramel flaky crust. I’ve used both my own pie crust, which I will share
with you soon enough & my great-grandmother loved so much she wanted MY
recipe! But I have also used a store bought crust & it turns out quite
nicely as well. Because Nanny was the inspiration for this, we named it after
her too.
I hope that you enjoy this as much as I do!
Grandma
Nanny’s Apple Pie
Grandma Nanny’s Apple Pie
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 8
INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
½ C unsalted butter
3 Tbsp AP Flour
¼ C Water
¼ C Applejack
½ C white sugar
½ C packed brown sugar
1 ½ tsp Cinnamon
Dash Nutmeg
¼ tsp Salt
¼ C Vanilla extract
¼ C Butter extract
1 Tbsp Lemon juice
4 Honeycrisp apples - peeled, cored & sliced
4 Granny Smith apples - peeled, cored & sliced
1/3 C Sanding Sugar
DIRECTIONS:
1. Preheat oven to 425° F. On low heat, slowly melt the butter in a saucepan. Stir in flour to make a paste.
2. Add water, Applejack, white & brown sugar, cinnamon, nutmeg & salt and bring to a boil.
3. Reduce temperature and let simmer for 5 minutes. Remove from heat.
4. Add vanilla & lemon juice.
5. Place the bottom crust in your pan. Fill with apples, mounded slightly. Gently pour, very slowly, ¾ of syrup into apples so that it does not run off.
6. Reserve remaining syrup & keep warm (putting it on the back of stove near where the oven vents its heat will do this for you).
7. Cover with top crust & crimp well to prevent leaking. Cut vents in top crust to allow escape of steam.
8. Bake 15 minutes in the preheated oven. Reduce the temperature to 350° F. Baking for about an additional 30 minutes.
9. Brush crust with reserved syrup in last 5-10 minutes of baking & dust heavily with sanding sugar.
