Mom's Apple Pie
Old-Fashioned Apple Pie recipe with a Homemade Pie Crust. One of the best Apple Pies you'll ever eat.
Ingredients
- 8 large apples peeled
- 1 cup sugar
- 1/2 cup UNBLEACHED flour bleached flour toughens baked goods
- 3 tbsp. unsalted butter
- 1 to 1 1/2 tsp. cinnamon
- recipe for a double crust pie
Instructions
- 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 1 1/2 to 2 hours or until apple mixture bubbles up thickly through the slits in the crust.
- Cool.
Notes
NOTE: If you cook fruit pies at higher temperatures the crust tends to brown and the inside of the pie is not done. If you cut into the pie and it’s still soupy, the pie was not cooked long enough. Allow the juices to bubble up through the slits in the top crust until they are really thick.
NOTE:You may want to place a cookie sheet on the bottom rack to catch drips.
NOTE: If pie crust starts to brown, tent with foil and continue baking until fruit is completely cooked.
NOTE: If you place the fruit filling into the pie plate and do not immediately place the top crust on top and get the pie into the oven, the bottom crust will get soggy. Have the top crust ready to go before adding fruit filling.
NOTE: I have had these pies take as long as 3 hours to cook completely.
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