Mom's Apple Pie


With Thanksgiving around the corner, I thought it fitting to share my mom's not-so-secret-anymore apple pie recipe. Mom doesn't make many desserts, but the one's she does make are excellent! The secrets to the amazing taste in this one is all of the cinnamon and the crumb topping. You will not be disappointed with this pie. And don't forget the vanilla ice cream!

Mom's Apple Pie 12 servings

One deep-dish pie pan with your favorite crust, unbaked

Filling:

2 Tablespoons cinnamon

1 Cup sugar

1/4 Cup flour

12 medium or 10 large Granny Smith apples, peeled, cored, and thinly sliced.

Crumb Topping:

1 Cup flour

1/2 Cup sugar

1/2 Cup butter, softened

Preheat the oven to 350. In a large bowl, combine the cinnamon, sugar, and flour. Now stir in the apples. Pour the filling into the crust. It should be piled high out of the top of the crust. In the same bowl, cream the sugar and butter. Stir in the flour. Using your fingers, place small globs of the mixture all over the top of the apples. The goal is to have almost all of the surface covered. Cover a cookie sheet with parchment paper and place the pie on top. (Don't skip this step- the pie drips as it cooks.) Bake for at least eighty minutes, maybe more, in the center of the oven. When the pie looks golden it is ready to come out.

Note: For a normal size pie, reduce the number of apples to eight and the one cup of sugar to 3/4. Bake for about an hour to an hour and a half. This is a high altitude recipe.

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