Apple Pie Recipe
Apple Pie Notes
This was passed to Spice House employee Kate Stearns by Ursula Apitz, the real driving force behind the formerly famous Grenadier restaurant in Milwaukee. She altered it a little to use some Spice House ingredients.
- 1 Cup all-purpose flour
- 3 Tablespoons unsalted butter
- 1 teaspoon salt
- 2 Tablespoons ice water
- 3-4 Granny Smith apples
- 2 Tablespoons flour
- 1 Tablespoon Apple Pie Spice
- 1 stick (1/2 Cup) butter
- 1 Cup flour
- 1 Cup Chicago Old Town Premium Spiced Sugar
Serves / Yields
6-8 per pie
Preheat oven to 350 degrees
With a fork, cut the butter into the flour until the consistency of corn meal. Add the salt, and mix in the iced water. Roll out dough on a floured surface to about 1/4 inch. Place in an ungreased pie tin.
Peel, core and slice the apples. Toss the apples in a bowl with the flour and apple pie spice. Pack the slices into the pie shell, tightly, as the apples will shrink.
Mix butter, Old Town Sugar, and 1 Cup flour together until they slightly clump together, sprinkle over the apples. Bake about 40 minutes, until the apples start to bubble and the sugary topping browns.
Pie crust may be made in advance and frozen. Apples don't need to be pretty, they'll be covered by the crumbly topping.