Make Craig Allen’s (MOM’s) Apple Pie for Thanksgiving
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!
A couple of 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.
It's simple (the apples take time to skin, core and cut, but it's 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), cut (as seen above)
2 tablespoons butter (set aside, for now)
Mix flour, sugar, and cinnamon in a large bowl (above).
I always give the apples and dry ingredients a good shake/toss in the bowl...to combine.
Then...turn into a pastry-lined 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.
Bake 425 degrees/40-50 minutes (or until crust is brown, and juice begins to bubble thru slits in the crust).
Let the pie cool before serving (so it isn't "soupy").
If you have the time or are feeling adventurous, make your own pie crust. Again, it's 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...I just "roll" the dough...pat it flat and thin, with my hands...
This recipe makes (just) enough for a top and bottom pie crust, for a 9-inch pie pan.
Enjoy a slice of AWESOME, HOMEMADE apple pie, with my compliments (THANKS, Mom).