Mom's Apple Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
6-8 apples, sliced (I think Mom used Macs)
1/2 C sugar
cinnamon
brown sugar, handful
butter, 5 small pats (about 1 tbsp.)
flour
2 - 8" or 9" pie crusts
For one 8, 9, or 10 inch double-crust pie; two single crust pies or shells; 6 to 8 tart shells:
2 cups sifted all-purpose flour
1 tsp salt
2/3 cups shortening
5 to 7 tbsp ice cold water
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Directions: |
Directions:Crust:
Sift flour and salt together. Cut in shortening with pastry blender or two knives until pieces are the size of small peas. Sprinkle water, one tablespoon at a time, over part of flour mixture and gently toss with a fork; do not stir. Toss aside moistened portions and sprinkle remaining water over dry portions, repeating until all is moistened. Use only enough water to hold the pastry together. DO NOT OVER MIX.
Double-crust pie:
Form into a ball and divide into two portions for a double crust pie. Flatten on a lightly floured surface and roll from center to edge until 1/8 inch thick. Lift pastry by rolling it over the rolling pin, then unroll onto the pie plate. Trim lower crust even with the pie plate.
Sprinkle the bottom with flour. Add apples and sprinkle with sugar, cinnamon, brown sugar, and flour. Dot the top with butter. Loosely cover filling with the other pie crust. Trim to 1/2 inch beyond pie plate. Tuck top crust under edge of lower crust. Flute edge of pastry as desired. Cut several slits in top crust. Spread the crust with milk and sprinkle with sugar. Bake at 400º for 10 minutes, then lower the temperature to 350º and bake about 1/2 hour. If edge of crust browns too quickly, fold strip of foil around rim of crust, covering fluted edge. |
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Personal
Notes: |
Personal
Notes: There are not specific measurements for ingredients because this is the way I got it from Mom. Kristin makes it with 3/4 c sugar and 3/4 c brown sugar. Karl and Kristin disagree on the method. Karl does layers of apples and sugars, cinnamon, and flour. Kristin puts in all the apples and then the rest of the ingredients on top. Both delicious! Kristin made the pie in the picture!
Kristin is a master at making pie crust - she learned from Mom (aka Mormor/Farmor) who told her to use the ingredient amounts from the Better Homes and Gardens cookbook. For directions, I used a combination of that cookbook and one of Mom's old cookbooks (with stained pie recipe pages), the Woman's Home Companion Cook Book. The two most important things to remember are: use ice cold water and don't overwork the dough! Good luck!
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