Saturday, January 3, 2009

Mom's Apple Pie

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Every Thanksgiving and Christmas my mom made her homemade apple pie with crumb topping. The whole house smelled of cinnamon and apples as the pies baked. She topped it with vanilla ice cream or sweetened whipped cream. It was definitely a family favorite tradition.

Mom's Pie Crust:
3/4 cup Crisco shortening
2 cups flour
1 tsp salt
6-7 T ice cold water

Blend the shortening, flour and salt with a pastry blender until it resembles the size of peas. Sprinkle the ice cold water over all and continue mixing with the pastry blender until blended. Empty the contents of the bowl onto plastic wrap or waxed paper and form into a ball, then flatten the ball with your hands. Using a rolling pin dusted with flour, roll out the dough into a circle to fit a pie pan. Tuck the edges under, and flute the edges of the pie crust, if desired. Makes 2 pie crusts.

Mom's Apple Pie Filling:
7 tart apples (Granny Smith), peeled and sliced thin
1 cup sugar
1 tsp cinnamon
2 T flour
Dash of salt

Crumb Topping:
3/4 cup flour
1/3 cup butter
1/2 cup sugar

Peel and slice the apples. Mix the apples, sugar, cinnamon, flour and salt together and place it in the pie crust. In a small bowl, mix the crumb topping ingredients with a pastry blender. Sprinkle the crumb topping over the pie filling. Heat oven to 450 degrees. Bake at 450 degrees for 10 minutes, then reduce oven temperature to 350 degrees and continue baking for 30-40 minutes more. (This recipe makes one pie.)

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