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Mother’s Apple Pie

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Serves | Prep Time | Cook Time 40-50 minutes

Why I Love This Recipe

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.

Ingredients You'll Need

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
Lemon juice
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.

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