What speaks better to home cookin’ than an apple pie. Hot, sweet and delicious, it is in the top ten list of favorite desserts. Just after the New Year, our good college friend Joey at Biddy’s Biz hosted a dinner at his own apartment. In addition to a menu of goat cheese and strawberries over greens and roast brisket, he baked an apple pie. Lattice crust and all! Through the magical combination of today’s cutting edge cellular technology and social networking sites, he shared the image of his freshly baked pie with the Facebook world as an homage to his apple cutting and pastry slicing skills. That’s why we asked Joey to send this right on over for our Guest Test Kitchen and give you the lowdown on his delightfully delicious apple pie.
This is a recipe I’d like to call Mom’s Apple Pie. I was home for Christmas in 2007 and took on the task of making dessert for our annual Christmas Eve Dinner. I asked my mom what I should make and we perused her ancient recipe box that contains many recipes from my grandmother and great-grandmother. We found a tattered index card that simply stated “Apple Pie.” I like to call it “Mom’s Apple Pie” because I don’t know if it’s my mom’s, her mom’s or her mom’s! I was surprised how easy it was to make and it turned out delicious — in fact, many people said it was the “best apple pie” they ever had – which is big in my family because everyone takes apple pie very serous. So, without further ado, Mom’s Apple Pie.
Mom’s Apple Pie – Serves 6 to 8
1 cup brown sugar (dark brown or light brown is fine – depending on preference)
2 tablespoons all purpose flour
1/4 teaspoon cinnamon
1 tablespoon fresh lemon juice
4 large green apples, peeled and sliced
1 unbaked 9″ pie shell
3/4 cup brown sugar
1/4 teaspoon nutmeg
1 cup all purpose flour
1/2 cup margarine, melted
1 unbaked 9″ piecrust for lattice topping
1. Start with making the body of the pie. Mix brown sugar, cinnamon, and flour in a large bowl. In a separate bowl, pour lemon juice* over the apples – thoroughly coating. Combine apples with mix and make sure they are evenly coated with the lemon juice/pie mixture. Place in the pie shell.
2. Now we move on to the pie topping. Mix all the topping ingredients in a bowl (brown sugar, nutmeg, flour, melted margarine) until they are well blended. Pack this mixture on top of the coated apples in the pie shell. Make sure to do it as evenly as possible and press with a fork.
3. For the lattice crust, take your flat pie shell and use a pastry wheel or non-serrated knife and cut 1″-1 1/2″ strips. Start your latticework going east to west and north to south (or vice versa) for every vertical strip you want to weave in a horizontal strip.
4. Bake 45 minutes in a preheated oven at 350 degrees. Serve a room temperature or just a little warmer.
*If you get your lemon juice directly from reaming a lemon – you might have excess pie juice in the bottom of your bowl after transferring the coated apples to the piecrust. Adding this juice to the pie is purely optional. I’ve found that it gives the pie a little kick with the heat from the cinnamon.
Click HERE for the printable recipe.
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