Tuesday, November 23, 2010

The Mom's Apple Pie to End All Mom's Apple Pies

I'm an inveterate recipe clipper. I have folders and notebooks full of exciting new recipes I want to try. The majority of them languish in my cupboard for years, never seeing the light of day, but some become family favorites, like this recipe for apple pie.

When I made it a few weeks ago for the ladies in my November slipcover class, it was so much fun to see the blissful looks on their faces as they took that first bite. The rich homemade crust topped with cinnamon-y Granny Smith apples and a generous topping of spicy-sweet crumbs is enough to make anyone swoon. Last evening, as Fred and I were enjoying a piece of warm, fresh-from-the-oven pie, I said, "If I were stranded on a desert island, and could have only one food that I had to eat for the rest of my life, I think this quite possibly could be it!"


 The Mom's Apple Pie to End All Mom's Apple Pies

Filling:
1/3 c. granulated sugar
1/3 c. firmly packed light brown sugar
3 T. flour
1 tsp. ground cinnamon
6 large tart apples (Granny Smith or Rome Beauty),
     peeled & thinly sliced (about 6-7 cups)
10” unbaked pie shell (use my Perfect Pie Crust recipe)
2 T. butter

Topping:
1 c. lightly spooned flour
½ c. firmly packed light brown sugar
1 tsp. ground cinnamon
½ c. butter or margarine

1. Filling: Combine sugar, brown sugar, flour, and cinnamon in a large mixing bowl, pressing out any lumps. Add sliced apples and toss well to mix. Fill pastry shell with the mixture. Dot with the 2 T. of butter.

2. Topping: Combine flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly. Scatter topping thickly over apple filling.

3. Bake in a hot oven (400 degrees) for 45-65 minutes or until the crust and topping are nicely browned and the pie is bubbly. (May cover pie with foil after the first 30 minutes to prevent over-browning.) Cool the pie on a wire rack before cutting. Dust with 10X sugar, if you wish.

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