Grandma's Green Apple Pie

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

This down-home recipe from Georgia's grandmother in Great Falls is more of a cobbler than a pie, but whether sliced or scooped out, it still drips with that old-fashioned flavor. The little green apples should be very hard and tart-the tarter the apple, the better the pie. It should be served with a sharp Cheddar cheese.


  • 1 dozen small, hard, tart green apples


  • 1Β½ cups granulated sugar
  • Β½ cup all-purpose flour
  • ΒΌ teaspoon salt
  • 1 scant teaspoon ground cinnamon
  • Pinch of ground cloves
  • 2 tablespoons butter
  • Pastry for a one-crust pie (your own or see below)


Presoak a clay pot, top and bottom, in water for 10 minutes.

Core and peel the apples, slice them thin, and place in the bottom of the presoaked pot. You should have about 5 cups of sliced apples. Combine the sugar, flour, salt, cinnamon, and cloves and pour over the apples. Stir the contents of the pot so that all the apples are coated. Cut the butter into small pieces and sprinkle over the apples.

Make the crust, roll it out, and shape it over the apples.

Cover the pot with the lid.

Place the pot in a cold oven.

Set the oven temperature at 480 degrees.

Cook for 45 minutes.

Check the pie for doneness, then remove the lid and return the pot to the oven for an additional 15 minutes to brown the crust.

Serve with a very sharp Cheddar cheese.

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