Thursday, September 29, 2011

What's Baking: My Mom's Apple Pie

It's time for another What's Baking challenge! I was particularly excited about this one--we were asked to make a recipe that has been in our family for a while and that our family is known for. Now, when I think of the family classics, three things come to mind: carrot cake, oatmeal scotchies, and apple pie. They're the three best things that my mom bakes (and she's a darn good baker!), and I believe all three recipes came from my grandmother, too, so they definitely fit the challenge! After polling friends, I decided on the apple pie. And, in the spirit of the challenge, I followed my mom's recipe exactly, which is pretty rare for me! This pie turned out wonderfully! I can't say it's as good as my mom's, but it was pretty tasty! I did bake it on a lower rack than usual, because I always have trouble with the bottom crust undercooking, and that seemed to help! So, on to the recipe!

My Mom's Apple Pie

  • 1 unbaked double pie crust
  • 6 c. peeled, thinly sliced apples (Cortland is my preference, but I had to use McIntosh)
  • 3/4 c. sugar
  • 2 Tbl. flour
  • 1 heaping tsp. cinnamon
  • Dash of nutmeg

Mix together apples, sugar, flour, and spices (I usually shake them around in a ziplock bag). Put bottom crust in your pie plate, then pour in the apple mixture. Give it a good shake to settle the apples, then put the top crust on. Seal the top crust to the bottom one, then cut air vents in the top. I wrote "Hi Mom," since this pie is in her honor, after all. Bake for 50 minutes at 400 degrees F, shielding the edges after the first 15 minutes.

Other options if you're not dedicated to following the recipe exactly: add a pinch of salt and/or a dash of lemon juice to the filling; brush the crust with and egg wash, adding a sprinkling of sugar overtop, if desired.

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