Grandma Sattler's Apple Pie

October 12, 2019




This recipe was written down as fast as I could keep up when all of us got together in Big Bear back on September 2, 1993.  I don't have exact measurements since Mom (Grandma), with her awesome smile, would say "a dash of this" and "a shake of that."  Even if we had the exact measurements I don't think any of our pies would be as good.


Updated November 2017 with measurements to help




2-1/2 C Flour

2 TBSP Water

Dash of Salt

2 TBSP Milk

1/3 C Shortening


Mix ingredients together.  Divide crust in half.  Place on floured wax paper.  With a floured rolling pin flatten and shape round.  Repeat with the other half.  Fold one of them in half and lay into a pie pan (it can lay over the edge).  Set other half aside.


Or you can use prepared crust





Approximately 9 Apples (peeled, cored & sliced) - Pippen, Granny Smith, Fuji & Golden Delicious are good

Juice of 1/2 lemon

3/4 C Brown Sugar                                                                       

1-1/2 tsp Cinnamon

½ tsp Nutmeg

3/4 C Sugar

Dash of Salt

2 TBSP Butter

1 heaping TBSP of Flour

1 TBSP Milk

1/2 TBSP Sugar


Preheat oven to 425 degrees


Thinly slice and peel apples. As you're slicing and peeling the apples, drop them in a bowl of water to prevent browning (toss apples in water every few minutes).




Drain all of the water. I like to pull the apples out of the bowl with water, lightly shake water off, and place in another (glass) bowl.


Mix together sliced apples and lemon juice.




Bake in microwave for 5 minutes on 80% Power. While apples are softening in microwave, combine sugars, cinnamon, nutmeg and dash of salt in separate bowl.


When apples are done in microwave drain ALL excess water.


Then pour sugar mixture in bowl with apples and mix well. Pour flour in apples and mix well.




With a slotted spoon, transfer apples into the pie dish. There will be juice from the apple mixture on bottom of bowl. Pour about half of that on top of apples. Top with 2 TBSP of butter (place in several areas) on top.  Fold second half of piecrust to top. 


Make holes on top of piecrust.  Brush with milk and sprinkle some sugar. 



Cover crust edge with foil.



Bake for approximately 40 minutes.




Family back in 1993




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