I'm an old-fashioned gal, with an old-fashioned heart, an old-fashioned kitchen, and a desire to make the best old-fashioned pies ever. I have many vivid memories and images of my Mom rolling out pastry on the flour-dusted kitchen table and pinching the edges to make a decorative crust. Her pies were always so scrumptious!
When I got married, my first few attempts at making pies didn't turn out very good. So I asked my Mom to teach me. Mom gave me her recipe and her tips as she demonstrated her art. I learned quickly, and from then on people raved about my pies, especially the flaky crusts. Nowadays, it is so easy to use the refrigerator pie crusts that you can buy in a grocery store. I guess they're OK in a pinch if you're in a major hurry. But, truth be told, they are just not the same as old-fashioned, homemade pie crusts. Unless time is of the utmost essence, there is really no need to forgo this timeless treasure--not when you have the right recipe and know-how. So I gladly share with you lessons I learned at my Mom's side.
For my Mom's Old-Fashioned Apple Pie recipe, read below.
Click here for my Mom's Fool-Proof, Perfect, Flaky Pie Crust recipe.
Mom's Old-Fashioned Apple Pie RecipeWhen my Mom taught me how to make delicious apple pie, she didn't give me exact measurements. She would say things like, "Fill a large bowl with sliced apples" or "Sprinkle generously with cinnamon" or "Add a few pats of butter." That's what I wrote down, and that's the recipe I still use today. I loved the way she cooked and baked by using her senses. Something was just right if it smelled good, felt good, or looked good. When I bake apple pie, I can still see how it looked in my Mom's bowl and in her pie pan. For your convenience, however, I figured out some measurements. This recipe calls for tart apples. I used Granny Smith.
Pie crust for a two-crust 8-9" pie
7-8 Large tart apples, cored, peeled and sliced (about 2 qts. sliced)
3 T. flour
2/3 C. sugar
1 t. cinnamon
2 T. butter, cubed
Fill a large bowl with peeled apple slices.
Toss in flour, sugar, and cinnamon.
Pour into pie shell.
Top with 2 T. of cubed butter and the top crust.
Make slits in the top crust to release steam while baking.
Cover edges with aluminum foil.
Bake at 425°F for one hour. Remove foil for the last 15 minutes of baking.
|My Mom and me.|
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