Put the store-bought pumpkin pie back in the freezer where it belongs. Your family will give thanks when you serve this apple pie at your Thanksgiving dinner tomorrow!

A couple years ago, after I picked 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)

This is what 6 cups of pie-sliced apples looks like... (Craig Allen photo).

6 cups apples (McIntosh)

2 tablespoons butter

Mix flour, sugar and cinnamon in large bowl. Stir in apples.

Before the top crust goes on. (Craig Allen photo).

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.

The pie is ready to go into the pre-heated oven! (Craig Allen photo).

Slit top crust in a few spots. Flute crust edges with fingers or fork.

Its baking...and almost done! (Craig Allen photo).

Bake 425 degrees/40-50 minutes (or until crust is brown, and juice begins to bubble thru slits in crust).

"Cool" pie...ready to cut! (Craig Allen photo).

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.

Hand-rolled pie crust...literally. (Craig Allen photo).

This recipe makes (just) enough for a top and bottom pie crust, for a 9 inch pie pan.

Feel free to put some ice cream on to of your slice! (Craig Allen photo).

Enjoy a slice of AWESOME HOME MADE apple pie, with my compliments (THANKS, Mom)!

Happy Turkey Day, New Jersey!