Apple pie is a big deal in my house.
If my mom is the ultimate comfort to this planet, her Apple Pie is the ultimate comfort food to accompany her comfort.
During Thanksgiving when I was a kid, we would drive four hours to the Idyllwild woods nestled in the California San Jacinto mountains. We would spend the week there with another family eating, hiking, playing games, watching movies, and eating some more.
The moms would spend all night and all day cooking for Thanksgiving.
My mom’s Apple Pie is always a highlight of Thanksgiving.
Her version is amazing in that it’s not too sugary sweet, it’s tart, and it tastes deliciously fresh–not processed or store bought. The crust is flakey and obviously home-made.
Mom’s apple pie [it’s Mama if we are in Savannah–sigh I have become Southern] is its dense arm goey inside, covered with a flakey crumbly crust–not too sweet. Now that I am a grown up she has passed on her “secret recipe” to me, and now I share this with you.
- 1 pie pan
- 2 cups flour
- 3/4 cups crisco (or half butter half crisco)
- Pinch salt
- 1 cup of sugar (a little more)
- 6 to 8 tablespoons of ice water
- 3lbs green apples
- Vanilla Bean Ice cream (optional)
Apple Pie Crust Directions
- Put Flour, salt sugar in large bowl and mix with fork.
- Cut in crisco/butter till dough is like little marbles. (Using Crisco and Butter gives the dough a nice consistency and makes it crispy and flakey).
- Add in iced water and mix quickly with fork.
- Divide dough into 2 parts one for the top and one for the bottom.
- Put dough in fridge while you peel the apples. this helps it get a bit sticky.
Apple Mix Directions
- Take your 3lbs apples, Green (you can mix in other kinds if you like).
- Core and Peel.
- Scant cup of sugar.
- Cinnamon ( I dump some on…about a tablespoon but to taste).
- Tbs of flour or more if the apples are very wet.
- Mix well in large bowl.
Pie Instructions Continued (don’t worry about it looking perfect–it’s supposed to be a little uneven):
- Take the dough out of the fridge, when cooled, and roll out half the dough on floured surface. I like to roll the dough between a couple of sheets of floured waxed paper. I put a little flour on top of the mound of dough and some under it so it does not get too sticky.
- Put in pie pan. pour in apple mixture.
- Dot with butter.
- Roll out other half of dough in same manner. put on top of pie. pinch sides together and prick top of pie.
- Put in oven 385 for about 40 minutes…or till bubble. I usually stick in a sharp knife to see how soft the apple are.
- You should put a layer of foil under the pie as it bakes so it does not drip and get the oven all dirty.
Allow the pie to cool, cut a generous slice, top with Vanilla Bean ice cream, and serve with strong coffee. The ultimate in comfort food.
When we visit my mom in Savannah, she starts scheming her Apple Pie months in advance. In fact Jacob, my boyfriend, will be meeting my mom for the first time (not via skype) in a few weeks, and she is already excited about the cooking she will do for us (him). :-] He can’t believe there’s a woman out there who cooks more than me. My mom is a great baker, and a great mom.