As a child I would have lived totally on sugar if my mom would have allowed it. Fortunately, she also had a sweet tooth and loved desserts so she served some form of dessert at nearly every meal. But she also believed dessert was only allowed after eating a wholesome meal of meat and vegetables. I remember an occasion when she insisted I eat yellow crook neck squash. I had never eaten squash and had a thing about eating yellow food (yes...I was a weird kid).
"You're not leaving this table until you at least taste the squash", she sternly said. Well, I held out for about fifteen minutes before giving in. I took a small bite of the squash...and immediately threw up on the table.
Now, you might assume my mom never did that again...but...she did. My reaction to the squash did not change her insistence that I taste new food.
So, what does this have to do with apple pie? Well, after the squash episode mom rewarded me with a big slice of her apple pie, still steaming hot from the oven. I will never forget how good that pie was.
What follows here is mom's apple pie recipe as best I remember it. This classic Apple Pie recipe is not difficult to make but the difference between average pie and exceptional pie is the crust. Unfortunately, making a really good home-made crust takes a little skill. If you are uncomfortable working with dough for the crust feel free to use a pre-made crust from the store. And, of course, serve this yummy apple pie with a big scoop of vanilla ice cream.
Mom's Classic Apple Pie
1 hour 45 mins
Yield: 6 servings
- FOR THE CRUST (Buy uncooked pre-made 2 crust if you prefer)
- 2 cups all-purpose flour
- 3/4 cup shortening (CRISCO)
- 1 teaspoon salt
- 4 tablespoons cold water
- FOR THE FILLING
- 7 cups peeled apples, thinly sliced
- 2 tablespoons lemon juice
- 1 1/4 cups sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- pinch of salt
- 2 tablespoons butter or margarine, softened
- 1 egg yolk mixed with 1 tablespoon water
1. Make the crust: Combine flour and salt in a bowl; cut in shortening with a fork until a cornmeal consistency. Gradually add cold water, 1 tablespoon at a time, stirring lightly until dough forms a ball.
2. Chill dough for 30 minutes.
3. On a floured surface, roll out half of the dough into a 10-in. circle, as thin as you can make it. Place into a 9-in. pie pan (This is the bottom crust. The top will be added later)
4. Make the filling: Place apples in a bowl, add lemon juice and stir to cover apples with juice.
5. In a separate large bowl, combine sugar, flour, nutmeg, cinnamon and salt and mix well. Add the apples to the flour mix and stir.
6. Pour apple/flour mixture into the bottom crust and dot with 2 tablespoons butter or margarine.
7. For top crust: Roll out remaining pastry to fit top of pie; place pastry over filling; cut 4 one inch slits in pastry top; seal and flute edges.
8. Beat egg yolk with 1 tablespoon water then brush mix over pastry top.
9. Bake at 425 degrees F. for 15 minutes. Reduce heat to 350 degrees F; bake additional 40-45 minutes more or until crust is golden brown.
10. Watch the pie closely for the last 20 minutes of baking. If edges of crust begin to burn, cover (edges only) with aluminum foil for remainder of baking time.
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