For Millie’s Granny Apple Pie recipe, she applied a few drops of Almond extract to the mix. Adding almond extract apparently produces an enticingly, flavorful smell to the pie. The baking process is obviously similar to the other fruit pies she made. There may be a little bit of a twist or additions in the making, obviously because of the change with the ingredients.

Again, you can create your own pie crust, but for a quicker preparation, Millie suggested to use a “Marie Callender” pie crust for her Granny Apple Pie recipe. It’s ready and just as good.

Ingredients: 6-8 servings

12 medium Granny apples cut in small cubes
2 tsp pectin or optional white sugar
3 tbsp. cornstarch
Almond extract

Baking Procedure:

  1. Set oven temperature to 375F. Skin off Granny apples and slice them into small cubes. Add cornstarch and pectin or white sugar if desired. Apply a few drops of Almond extract and thoroughly mix ingredients.
  2. Pour mix on one of the ready crusts, remove the second crust from its tray, then cover the apple mix with it. Fold the crust edges to seal the pie. Poke small holes on the top crust using a fork to allow the steam to escape from inside, therefore preventing pie crust to pop and destroy the pie.
  3. Brush the cover crust with egg yolk. This will produce a shiny brown look on the crust when pie is done. Place pie in the middle rack of the heated oven, bake it up to 20-30 minutes or when crust appears golden brown and crusty when perfectly baked.
  4. Turn off oven and take Granny Apple Pie out. Serve it warm or at room temperature. Cut a piece of the pie when ready, apply a scope of ice cream on top prior to serving.

Tip: Ube ice cream is the best topping. For a pie crust made-from-scratch, refer to Mixed Berry Pie info.