Make 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 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)

6 cups apples (McIntosh)

2 tablespoons butter

Mix flour, sugar and cinnamon in large bowl. 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.

Bake 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!

PIE CRUST

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.

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

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

Happy Turkey Day, New Jersey!