Cathy Tierney - April 22, 2025

A beloved classic from Cathy Tierney — age 93 when she shared it, and a pie champion. Cathy passed away at 104 in 2021, but her award-winning apple pie lives on.

🍎 Filling Ingredients

• 8–10 apples (McIntosh preferred)
• 2 tbsp lemon juice
• ⅓ to 1½ cups sugar (adjust to taste)
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 3–4 drops water
• A few graham crackers (for the crust base)
• Fresh lemon zest (to taste)
• 1½ tbsp tapioca powder (or flour)
• 2–3 tbsp butter (cut into pats)
• 1 egg white (for crust wash)
• Sugar (to sprinkle on top)

🥧 Pie Crust Ingredients (Makes 2 crusts)

• 4 cups flour
• 2 tsp salt
• 2 tsp sugar
• ½ cup butter
• 1¼ cup butter (yes, additional!)
• 1 egg
• Vinegar
• Milk

🧑‍🍳 Preparation

1. Cook the apples
Peel, core, and slice the apples. Add lemon juice, sugar, cinnamon, and nutmeg. Stir well. Add just a few drops of water. Cook on medium heat for 5–6 minutes until softened, stirring occasionally. Remove from heat and let cool.

2. Roll out the dough
Divide chilled dough into three parts. Return one to the fridge or freezer. Roll out the other two pieces between floured wax paper (12 inches wide). Roll until the dough reaches the width of the paper.

3. Assemble the pie
Place bottom crust into a 9-inch glass pie plate. Crumble a few graham crackers into the crust base to absorb apple juices. Add apple filling. Sprinkle in lemon zest and the tapioca powder (or flour). Dot with pats of butter.

4. Top and seal
Place the second crust on top and seal edges with the bottom crust. Whip the egg white and brush over the top crust. Sprinkle with sugar. Cut 2–3 small slits to let steam escape.

5. Bake
Bake at 350°F (175°C) for 50 minutes, or until the crust is golden brown.

🧈 Nana’s Pie Crust Instructions

1. In a large bowl, mix flour, salt, and sugar.
2. Add cold butter (both portions) and cut in with a pastry blender until crumbly.
3. Beat the egg in a measuring cup. Add a splash of vinegar, then enough milk to reach ⅔ cup.
4. Add wet mixture to the flour and mix by hand to form a dough ball.
5. Wrap in plastic wrap and chill for 20 minutes before using.

💡 Cathy’s Pro Tips

• Use an apple corer/peeler to speed things up.
• Pre-cooking the apples softens them and enhances flavor.
• Graham cracker crumbs on the bottom crust help prevent sogginess.

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