Mom’s Apple Pie
Ingredients
COMBINE IN A BOWL
- 6 to 8 MacIntosh or other baking apples, peeled and sliced
- ½ cup or more brown and white sugar to taste
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon flour or cornstarch
- A dab of butter
- 1 teaspoon lemon juice
- Let the apple mixture sit for an hour on the counter. Stir occasionally.
For the Crust
- Combine in a bowl
- 2 cups all-purpose flour
- 1 teaspoon salt
For the crust:
- Just under one cup of Crisco, or butter, or a combination of both
For the Egg Wash
- 1 egg
- 1 tablespooon heavy cream
- ⅛ teaspoon salt
Instructions
- Mom always works this mixture by hand with a pastry blender. She says a fork works, too. I prefer to blast it in the Cuisinart with the pastry blade. Once the mixture is blended to the size of small peas, slowly add up to 5 tablespoons of iced water until it comes together as a dough. Flour your hands and form the dough into a ball. Cover it with a clean dish towel and refrigerate for at least an hour so it is easy to roll. When you are ready to roll the crust, cut the ball in half and roll onto a floured surface. This recipe makes a top and bottom crust for a standard 9-inch pie plate. Roll the crust out on a floured surface and assemble the pie in a buttered 9-inch pie plate. Whisk egg wash ingredients together and brush over the entire crust. Fit tin foil around the edges of the crust so it doesn’t burn and bake the pie in a preheated oven at 400 degrees for 30 minutes. Remove the tin foil and bake for approximately 30 more minutes until the crust is brown. Cool the pie on a wire rack.
