My mama makes the best apple pie in the whole world.
Not that I’m playing favorites or anything. 🙂
Perfect buttery flakey crust and piled high with the most delicious apple filling.
Sweet, but not too sweet, just a touch tart, and so full of juicy cinnamon sweet apple goodness you kind of just want to sit and eat the whole pie.
You don’t even have to take my word for it, because I’m sharing the recipe with you today. 🙂
I love to bake, but pie crusts are my nemesis.
I remember the first time I attempted one.
It was too dry and became a crumbled mess on the counter.
“You just need to add a little more water,” suggested my mom.
So the next time I added more water.
And more water…
And more water…
Until I was ringing that poor crust out like a dish rag.
A tear or two may have been shed.
Things have since improved, but let me just say, I did not inherit my mom’s ability to make the perfect pie crust. Her crusts come out looking ready for a Better Homes and Gardens photo shoot every time.
And while mine do come out tasting delicious, they also come out looking a bit more…umm…rustic.
Which is really just a nice way of saying a total and complete mess.
Guess you can’t win ‘em all. 🙂
MOM’S APPLE PIE
10-Inch Two Crust Pie
2 2/3 cups all-purpose flour
1 tsp salt
1 cup butter flavored shortening
7 to 8 tbs cold water
Measure flour and salt into a large bowl. Cut in shortening thoroughly. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons of water can be added if needed).
Gather dough into a ball, divide in half, and shape into flattened rounds. Chill dough thoroughly in refrigerator.
Once chilled, remove from refrigerator and with flour covered rolling pin, roll one half of dough 2 inches larger than pie pan. Fold pastry into quarters. Unfold and ease into pan.
10-Inch Pie Filling
1 cup sugar
1/3 cup all purpose flour
1 (heaping) tablespoon cinnamon (or more to taste)
Dash of salt
8 to 10 cups peeled and sliced Ida Red apples (Ida Reds are key to this recipe. I used about 9 medium-large apples to make this pie)
3 tbs butter or margarine
Heat oven to 425 degrees. Stir together sugar, flour, cinnamon and salt, and mix into apples. Turn filling into pastry lined pie pan. Dot with butter.
Roll second half of dough. Fold into quarters, place over filling and unfold. Trim any excess, leaving about one inch from rim of pan. Fold and roll the top edge under the lower edge, pressing on rim to seal. Cut slits in top crust to allow steam to escape.
Cover edge of crust with a two to three inch strip of foil to prevent excessive browning – remove foil for last 15 minutes of bake time.
Bake 45 to 50 minutes or until crust is brown and juice begins to bubble through.