Mom’s Apple Pie
I love Mom’s Apple Pie recipe. It’s just as simple as can be but it tastes so wonderfully. Apples, cinnamon, flour, sugar and butter in a flaky Homemade Pie Crust. That’s all there is to it. Nothing fancy, but this old-fashioned Apple Pie recipe is as good as it gets! Mom’s Apple Pie recipe was passed down from her mother and my guess is that her grandma made this recipe as well.
A lot of times Mom made her Apple Pies with a crumb topping, but she also made them like this on occasion with two full crusts. Either way she made them, Mom’s pies were always the best. One of the secrets to Mom’s pies baking up so scrumptiously is cooking the pies in a slow oven (300 degrees) for as long as it took to get the fruit syrup to bubble up really thick. In my oven sometimes that takes almost three hours. I usually tent the pie with foil after the first 45 minutes so the pies don’t get overly brown on the crust.
Another reason Mom’s pies were so light and flaky is that she always worked the lard or shortening into the flour by her fingertips. The heat from her hands softened the oil so that it worked into the dough really well. Although I know how to make pie crusts with my finger tips, I rarely do it any more. It’s just so easy working with a pastry blender even if it doesn’t do quite as great of a job as by hand.
When I moved out on my own right after high school, I didn’t have any of Mom’s recipes. I had a cookbook my sister gave me for graduation but that was it. It was an old Fanny Farmer cookbook. I remember using that Apple Pie recipe several times, but I just didn’t like it. It used nutmeg which I like but not in Apple Pie, and it just didn’t have the down-home taste I was used to. So, eventually, when I would go back home to visit, I started writing down some of Mom’s recipes and asked her to show me how she made Homemade pie Crust and homemade pies. Mom’s Apple Pie was one of the first recipes I collected!
If you’re looking for a sensational Apple Pie recipe then look no farther than Mom’s Apple Pie. Slow cooking the apples until the syrup is nice and thick is one of the real keys to why this pie is so special. Our family has always loved Mom’s Apple Pie. She made it frequently–not just for Thanksgiving or holiday baking. I think you’ll enjoy it too.
Mom’s Apple Pie is one of the best Apple Pies you’ll ever eat.
The inside of the pie is nice and thick, not gooey and syrupy from undercooking the pie.
Lots of delicious apples fill this lovely pie.
Here’s what I did.
I used these ingredients, but not quite that many apples.
Peel, core and slice apples. Place in a mixing bowl with sugar, cinnamon and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir ingredients to combine. Allow apples to sit out and make their own syrup while preparing the Homemade Pie Crust.
Roll out two layers of pie crust. Place one in a pie plate. Flute edges and dot with butter.
Place apples in pie shell.
Fold other crust in quarters. Place on top of pie. Unfold half of the pie crust.
Unfold the rest of the pie crust and flute edges together. Pierce the top pie crust with slits to allow steam to escape while pie is baking.
Bake the pie at 300 for about 2-3 hours or until juices bubble up through the slits in the pie crust and they are very thick.
Have a slice of Mom’s Apple Pie!
Mom’s Apple Pie is great for family dinners, potlucks, or meals with company.
Here’s the recipe.
MOM’S APPLE PIE
(Recipe adapted from my mom, Helen Mattis, Titusville, FL)
- 8 large apples, peeled, cored and sliced
- 1 cup sugar
- ½ cup UNBLEACHED flour (bleached flour toughens baked goods)
- 3 tbsp. unsalted butter
- 1 to 1 ½ tsp. cinnamon
- recipe for a [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]double crust pie[/url]
- Mix apple slices, sugar, cinnamon and flour.
- Set aside.
- Roll out bottom pie crust.
- Place in 9” deep dish pie plate.
- Cut up butter into small pieces and spread around into the bottom of the pie plate.
- Roll out top pie crust.
- Place apple mixture into pie plate.
- Place top crust carefully on top of the pie.
- Flute pie crust edges.
- Cut about six or eight slits in the top pie crust so steam can escape and filling can bubble up through the slits.
- Bake at 300° for 2 to 3 hours or until apple mixture bubbles up thickly through the slits in the crust.
Dad used to always eat his pie in a bowl with milk or cream. All the kids liked to eat it plain or with ice cream.
Every bite of Mom’s Apple Pie is delectable.
Doesn’t Mom’s Apple Pie look marvelous?