Craig Allen’s (MOM’s) Apple Pie
Put the store-bought pumpkin pie back in the freezer where it belongs. Your family will give thanks when you serve this apple pie on Thanksgiving!
A couple years ago, after I got a bumper crop of apples off the trees in the backyard, I asked my mom if she had an apple pie recipe. Its simple (the apples take time to skin, core and cut, but its worth the effort), and I always get rave reviews!
MOM’s APPLE PIE (9′ pie pan)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon (you may want to add more, to taste)
dash nutmeg (may omit)
6 cups apples (McIntosh)
2 tablespoons butter
Mix flour, sugar and cinnamon. Stir in apples. Turn into pastry-lined pie pan. Cut the 2 T of butter into “pats” and place on top of apples. Cover apples with top crust. Slit top crust in a few spots. Flute crust edges with fingers or fork.
425 degrees/40-50 minutes (or until crust is brown, and juice begins to bubble thru slits in crust). Cool before serving (so pie isn’t “soupy”).
If you have the time, or are feeling adventurous, make your own pie crust. Again, its worth it!
2 cups all-purpose flour
3/4 cups butter (melted)
1/3 cup water
1/2 teaspoon salt
Combine crust ingredients, and roll out (thin) with a rolling pin. Makes top and bottom pie crust for 9 inch pie pan.
Enjoy with my compliments (thanks, Mom)! Comment below.
Happy Turkey Day, New Jersey!