This is a recipe I learned about from Amber, one of my daughter’s dear friends, and my surrogate daughter. Amber posted this pie on FB, and said she was never going back to “chunky lumpy apple pie.” So I asked her for the recipe which leads to another brief story.

She got the recipe from this post on Post Secret.

My first introduction to Post Secret was a dozen or so years ago when we were visiting our daughter in Chicago. She had been gifted a Post Secret book which I read cover to cover. Post Secret was the brainchild of Frank Warren who was working on a community art project. He asked people to anonymously mail him a postcard with one secret on it. He took his art project online, and it became widely popular. For a time there was a Post Secret ap, but that has since been taken down. I still occasionally see Post Secrets on Instagram.

Thanks to Post Secret the family secret is out of the bag. Now onto the recipe. With the exception of the type of apple I followed the recipe as it was written by Grandma. I did not have Granny Smith apples so I substituted Pink Ladies, and I used four apples instead of three because mine were not very large.

Ingredients:

3 Granny Smith apples peeled, cored, and grated

4 T of melted butter

1 1/2 cups of sugar

2 T flour

1 tsp cinnamon

1 tsp nutmeg

1/2 cup milk

2 eggs beaten

Start out with a pie crust (homemade or from the grocery refrigerator section). Using a box grater, grate the apples into the pie crust.

Pour the melted butter over the apples. Whisk together the sugar, flour, cinnamon and nutmeg.

Whisk in the milk and then the eggs. Pour the cream mixture over the apples.

Bake at 400 for 10 minutes. Reduce the oven temperature to 350 and bake for an additional 30-40 minutes. Remove from the oven and allow to cool.

Slice, and enjoy warm with a dollop of whipped cream or a little ice cream. I used butter pecan gelato.

NOTE: Having made this for the first time I would do a couple of things differently. I usually think of recipes as guidelines that can be tweaked based on personal taste. I would cut the nutmeg down to 1/4 tsp vs. 1 tsp. It was too nutmeg forward for me. Granny Smith apples are much tarter than Pink Ladies but, regardless, I would cut the sugar back a bit. My husband however, who is the connoisseur of all things sweet, did not think the sugar level was too high.

I am glad the family secret is out and I will definitely make this again.