Sylvia's Apple Pie

This is the kind of pie your grandmother made without measuring twice or fussing over lattice tops. Sylvia’s crust comes together with corn oil and milk instead of cold butter, so there’s no cutting, no chilling, no rolling. You mix it, press it into the pan, and you’re done.

Sliced apples go straight in, showered with cinnamon and sugar, then dotted with butter that melts into golden pools as the pie bakes. A splash of water creates just enough steam to keep everything tender.

It’s not fancy. It’s not trying to be. It’s the pie that gets baked on a Tuesday because you had apples on the counter and an hour to spare.

Kitchen Tips

• Use a firm baking apple like Granny Smith, Honeycrisp, or Braeburn. Softer varieties turn to mush before the crust finishes browning.
• Press the oil crust evenly up the sides of the pan with your fingers. Don’t overthink it. Imperfect edges are part of the charm.
• The “little water” called for is about 2 tablespoons, sprinkled over the top. It helps the apples steam and soften while the crust crisps underneath.