Introduction
When my mother passed away, she left behind nothing but a simple envelope. Inside, instead of money or property, was a handwritten recipe—a recipe that seemed ordinary at first glance. But as I followed it, I discovered a culinary treasure that felt priceless. This recipe, which I now call Grandma’s Secret Treasure Pie, is not only rich in flavor but also in heritage, love, and memories. Every bite feels like uncovering a secret worth more than $5 million.
Ingredients
For the crust:
2 ½ cups all-purpose flour
1 cup unsalted butter, cold and cubed
½ teaspoon salt
¼ cup ice water (add more if needed)
For the filling:
4 large apples (or your favorite seasonal fruit), peeled and sliced
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Optional golden touch (the secret “treasure” ingredient):
2 tablespoons finely chopped nuts or caramel bits
Instructions
Prepare the crust:
In a large bowl, combine flour and salt. Add cold butter and cut it in with a pastry cutter or fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until dough forms. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Make the filling:
In a medium bowl, toss sliced apples with sugars, cinnamon, nutmeg, lemon juice, flour, and vanilla. Add nuts or caramel bits if desired.
Assemble the pie:
Preheat oven to 375°F (190°C). Roll out one dough disc to fit your pie pan. Transfer crust to the pan and trim edges.
Pour the filling into the crust. Roll out the second disc for the top crust or create a lattice design. Seal edges and cut small slits for steam to escape.
Bake:
Bake for 45–50 minutes until crust is golden and filling bubbles. Let cool slightly before slicing.
Serving and Storage Tips
Serve warm with a scoop of vanilla ice cream for a luxurious treat.
Store leftovers in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
Pie can also be frozen unbaked for up to 2 months; thaw overnight in the fridge before baking.
Variations
