Grandma Bonnie Longaberger’s Apple Pie Filling and Crust Recipes
Some of you have been looking for the original Grandma Bonnie recipes that used to be included with the recipe baskets, so I’ve typed them out for you here. Enjoy!
Grandma Bonnie Longaberger’s Pie Crust:
- 2 Cups Flour
- 1/2 T. Sugar
- 3/4 tsp. Salt
- 3/4 Cup Lard
- 1 Small Egg (beaten)
- 1/2 T. Vinegar
- 1/4 Cup Water
In a large bowl, sift together flour, sugar and salt. With a pastry blender or two knives, cut in lard until mixture resembles coarse crumbs. Mix together egg, vinegar and water, then add to flour mixture. Mix until dough is moist enough to form a ball. Wrap in plastic and chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll one half into a 12-inch circle. Press dough into pie plate. Crimp to form decorative border, then prick bottom with fork. Place in freezer while preparing pie filling. Makes one double crust pie.
Grandma Bonnie Longaberger’s Apple Pie:
- 3 Cups pared, cored and sliced Apples
- 3 T. Flour
- 1 Cup Sugar
- 1/2 tsp. Cinnamon
- 2 T. Butter or Margarine
- 3 T. Milk
Preheat oven to 375*. Mix apples, flour, sugar and cinnamon. Stir gently. Pour into unbaked pie shell. Dab with butter and pour milk over filling. Roll top crust same as bottom and lift onto filled pie or decorate with woven lattice top. Bake 40-45 minutes. Filling for one pie.
