Call me crazy, but I’ll take a slice of pie over cake any day of the week. Perhaps its my Pennsylvania Dutch heritage but I take my pie-making very seriously. I stick to my Grammy Sherlock’s tried and true pie crust recipe. It’s hands down the most tasty, flaky, and foolproof recipe I’ve ever used. And as long as you keep in mind the 3:1 ratio of flour to shortening, you can easily multiply this recipe as many times as you like. So I figured I’d walk you through my take on the classic apple pie, complete with Grammy’s perfect crust.

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apple pie, pennsylvania dutch, pie crust, watery apple pie Hide