Mom’s Apple Pie

My mom learned how to make her famous crowd-pleasing apple pie from my grandmother. Our entire family loved it so much that every Thanksgiving my mom made both a pumpkin pie and an apple pie for us. What a woman! The first time I made her recipe, I was blown away by how time consuming it was, and I had to recruit help from my then college roommate to get it done. Of course, in those days I didn’t know how to cook.

However, the results were well worth the effort, and I’m sure you’ll agree. This is one recipe that I did not change at all, because sometimes we just need to splurge a little. Besides, apples are healthy, and so very good for you, especially when they are baked in a pie.

Crust:

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water (you may need a few more)
Sift flour and salt together; cut in shortening with pastry blender until pieces are the size of small peas. (For extra tender pastry, cut in half the shortening until like cornmeal. Cut in remaining until like small peas). Sprinkle 1 tablespoon water over part of mixture. Gently toss with a fork, then push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge until 1/8 ich thick.

Pie Filling:

6 to 8 tart green apples, pared, cored and thinly sliced (about 6 cups)
¾ to 1 cup sugar
2 tablespoons all-purpose flour
½ to 1 teaspoon ground cinnamon
Dash nutmeg

Pre-heat oven to 400 degrees.

If apples lack tartness, sprinkle with about 1 tablespoon lemon juice. Combine sugar, flour, spices and dash salt; mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Cover edges of pie crust with aluminum foil to prevent burning. Remove approximately 10 minutes before done. Bake at 400 degrees for 50 minutes or until done. Enjoy!