Mom's Apple Pie - my mom gave me this recipe for her signature apple pie. I'm not supposed to share, but it's too good to keep to myself!
Combine all ingredients and stir carefully. Put in an unbaked pie
shell and dot with 2 Tbsp. butter cut into small pieces. Top with top
crust, seal edges and cut slits in the top crust. Brush with milk and
sprinkle with a bit of white sugar. Bake at 425 degrees for 40 to 45
minutes. Cover edges of the crust with foil if they begin to get too
dark.Crumb topped Apple Pie:
Prepare as above but don't add the top crust. Instead, make a topping
of 1 c. flour, 1/2 c. firm butter or margarine and 1/2 c. backed brown
sugar mixed until crumbly. Cover pie with foil during last 10 minutes
I use the Joy of Cookiing's recipe that has you pre-cook the filling!
Best tip for a good apple pie - roll the crust thin. A thick crust will sog and the sog is it drinking from your filling. I generally do a pinch edge and you can add a layer of dough around the edge if you want a fuller edge. You can also stuff the edge with cheese or pecan filling - yummy!
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