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.
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
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.
© 1974 All rights reserved. Published by Echo Point.