Mom’s Apple Pie
My go-to Apple Pie recipe, been using this for years. Tried and true.
Ingredients
My current favorite pie crust recipe is from Dorie Greenspan. It makes a generous amount of dough so you will have excess that you can use for hand pies or small pie.
- Pastry for 9 inch Two-Crust Pie
- 3/4 cup sugar 1/2 cup granulated sugar + 1/4 c dark brown sugar
- 1/4 cup all-purpose flour*
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- Dash of salt
- 6 cups thinly sliced pared tart apples about 6 medium
- 2 tablespoons butter
- 1 tablespoon KA Boiled Cider (secret apple booster) optional
Instructions
- Prepare pie crust. Place in fridge to chill while making filling.
- Heat oven to 425 degrees.
- Mix sugar, flour, mace, cinnamon and salt.
- Stir in apples. Turn into pastry-lined pie plate; dot with butter.
- Cover with top crust that has slits cut in it; seal and flute.
- Make a 3 inch aluminum foil ring. Set aside to use if crust browns too much
- Bake at 425 for 15 minutes. Lower temperature to 375 degrees, bake until crust is golden brown and juice begins to bubble through slits in crust, 40 to 50 minutes. Cover edge with ring if necessary.