Mom’s Simple Apple Pie Recipe
So I had these apples… And in our house fruit rots. We are terrible people who don’t eat enough fruit. I needed to do something with these apples and I figured I could make one hell of a pie out of them. The problem was I had never made a pie before, so I had no idea what I was doing. Thankfully, my mom is a home-economics teacher. I gave her a call.
I’m a pretty darn good cook, but I’ve never been a baker. It’s a different deal all together, so I had my mom e-mail me the recipe. It turned out awesome, and tasted just like mom used to make. The only thing not homemade was the crust. She said after I master this, she’ll get me the crust recipe. Here’s the pie:
2 prepared pie crusts, ready to unroll into pie tin.
Preheat oven to 425 degrees.
6 cups sliced, peeled apples
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons butter (for dotting on top of the apple mixture)
Mix together apples, sugar, flour, cinnamon, nutmeg, salt. Put into
pie crust. Dot the top of the apple mixture with butter. Put top
crust on top. Cut slits in top crust and seal (I usually run a
finger dipped in water along the edge of the bottom pie crust to
“glue” the top crust to it.) Trim the crusts, and it desired, flute
the edges or press edges with fork tines for design.
Sprinkle the top of the pie crust with light dusting of sugar.
Cover edges of crust with strips of aluminum foil or a pie shield to
prevent crust from burning. Bake for 25 minutes at 425. Remove the
foil or pie shield. Bake at least 15 minutes longer, until top crust
is brown and juice begins to bubble through slits in crust.
Hint: foil under pie plate to help catch any overflow of apple
juice. Makes a heck of a burned and smoking mess in the bottom of