Tuesday, November 8, 2016

Mom's Apple Pie

While the rest of the internet goes in a tizzy over this election, maybe I'll write about something that maybe we Americans can agree upon. Apple pie.

There are so many great fall desserts that I'd hate to choose a favorite, but apple pie would certainly make the list. And I've never eaten an apple pie that I like better than my mom's recipe. This was the first pie that I learned to make when I was about twelve. Which reminds me that I should teach my twelve-year-old how to make it.

I usually make apple pie with a crumb topping, but occasionally, like last week, I'll make a double-crust pie. I like it both ways. I either use my mom's pie crust recipe or the sourdough pie crust. Both are delicious.

Mom's Apple Pie

5-6 cups peeled and sliced apples
3/4 tsp cinnamon
1/2 cup sugar
1 unbaked pie crust plus second pie crust for top OR crumb topping

Toss apples with cinnamon and sugar. Place in pie crust. Cover with crust or crumb topping.

Bake pie for 30-35 minutes at 375 degrees. Serve warm or cold.

Crumb Topping:
1/4 cup butter
1/4 cup brown sugar
1/2 cup flour

Mix together. Sprinkle on top of apples.

Bake pie for 30-35 minutes at 375 degrees. Serve warm or cold.

Thinking about apple pie didn't cheer you up? Still discouraged by the news? Go read something uplifting. Like this.


  1. This is the same apple pie recipe my mother taught me some 40 years ago. I dare say I've made hundreds of them! Funny, you said serve warm or cold..my Dad always said he had 2 favorite kinds of pie.. Warm or cold! I also enjoyed your scripture reference. Thank you for sharing that, as well!

  2. We love apple pie. I make it with crumb topping more often than not. Topping is very similar to yours though I always toss in a handful of chopped pecans.

  3. Yummy! I'm going to try to make this pie. I don't think it will be as good as your mom's though.
    Thank you for sharing.

  4. Looks wonderful. Love apple pie. Every apple pie I have ever made ends up having a gap between the top crust and the filling though after it is baked. Any ideas why?

    1. Nicole-
      I am not sure but I think it has to do with the variety of apple used. Some apples seem to cook together and shrink down while others hold their shape. In this pie I used Jonagold apples and they kept their shape real nice. So try different kinds of apples and see if that makes a difference for you.

  5. Sounds like a lovely way to use up some apples I had left from my bounty this year, and thank you for the "uplifting" link to Romans 5, that was exactly what I needed to read!

  6. That's pie the way my mom makes it, too! I usually just dump out my home-canned pie filling... I should try this again. Can't make apple pie any wrong way for hubby!


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