More Great Recipes: Dough/Crust | Fruit | Pie

Mother’s Apple Pie


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Member since 2014

Serves | Prep Time | Cook Time 40-50 minutes

Ingredients

Pie Crust Ingredients:
1 part shortening (e.g., 1/2 C)
3 parts flour (e.g., 1-1/2 C)
A speck of salt


Filling Ingredients:
Apples: peeled, cored, and cut thin
Cinnamon
Sugar
Nutmeg
Lemon juice
Butter
Canned milk (for top crust)


Make pie crust


Chill pie crust in refrigerator for at least 15 minutes


Roll out enough pie crust to line bottom of pan; reserve some for whole or lattice top


Cut peeled and cored apples thin


Put a layer of apples in lined pie pan


Sprinkle with cinnamon, sugar and a very little bit of nutmeg


Put another layer of apples and more cinnamon, sugar, and nutmeg


If apples are not very juicy sprinkle about a tablespoon of water over them when in the pan


Then squeeze a bit of lemon juice over the whole thing


Cot with pieces of butter


Cover with top pie dough


Make slits for steam


Bake at 425 degrees about 30 minutes


Optional: spread small amount of canned milk on top crust before final baking


Then reduce heat to 325 for another 10-20 minutes until apples are just cooked and pie is golden brown.


Pairs Well With


Notes

Use the quantities of apples for size pie as indicated in any of your cookbooks.

For the pie crust, I have always used the standard 1 part shortening to 3 parts flour and a speck of salt, but never worried about handling the dough or cutting in shortening, just use my fingers and don’t get the shortening too well blended with flour.

Understand the new method of oil is very good and very easy. You might try it.

I like to put some canned milk on the top crust, just spread a little with your fingers, it gives the pie a nice, brown look.

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