When I saw this snappy little apple and pear apron, I knew I had to have it. It reminds me of apple pie. Not any apple pie, mind you, my mom’s apple pie! I haven’t gone a Thanksgiving without it, and I don’t plan on starting.
I can remember my Mom making this pie from the time I was little. She’d put on her apron (a cute little half apron with big pockets and a ruffle at the bottom - oh so stylish) and pull out her big lime green Tupperware bowl…you know the one.
Mom would start by peeling the apples, slice them up (by hand) and fill up the giant lime green bowl - I swear this is a Hulk-sized bowl! Then came the sugar and spice - oh so nice! Next up it was my turn! I got to stick my hands in and toss them all around. Yes, you’ve got to get in there and get dirty. No spoon is going to do that for you!
Mom’s pie crust is full of buttery homemade goodness (two sticks of buttery goodness to be exact). She rolled out the crusts with the ancient – oops, I meant to say “vintage” - wooden rolling pin that’s seen many a piecrust and threatened many who have tried to get their mitts on the apple filling before it was done!
Oh, the smells are intoxicating while it’s baking to bubbly perfection. It’s enough to drive you crazy and then that first bite: warm and toasty, the crunch of the apples, the sweetness of the sugar and cinnamon, the ooey, gooey sauce dripping down. Whew! Okay, it’s a recipe and not a romance novel… As you can tell, I love my Mom’s pie!
I must admit that I don’t cut my apples by hand. “Did you hear that? That was my Mom gasping!” My apple corer makes my life so much easier.
Now, when I put on my snappy little half apron (an updated version of my Mom’s classic) and pull out the ancient rolling pin that was so lovingly gifted to me, it takes me right back to Mom’s kitchen!
Mom’s Apple Pie
Yield: 8 servings
8 apples - peeled & sliced (half Granny Smith, half Macintosh)
2 tablespoons unsalted butter – chilled and sliced
1 1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
3 tablespoons flour
2 1/2 cups All Purpose flour
1 teaspoon sugar
1 teaspoon salt
2 sticks of butter, cold & cubed
1/4 - 1/2 cup ice water
Egg - lightly beaten for egg wash
Cinnamon sugar for dusting
Preheat oven to 400ºF
In a food processor combine the flour, salt, sugar and pulse. Add in the butter and slowly gradually add the ice water. Pulse until dough just comes together. Don’t overwork the dough or it will make a tough crust.
Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)
In a small mixing bowl bowl, combine cinnamon, nutmeg, sugar & flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.
Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.
Pour apple mixture into pie pan and add your sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.
Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown & bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.