And second, so we could sneak some of the cinnamon sugar apples. My Mom always made extra apples for the filling knowing a portion of them would never make it into the pie.
Which is why this recipe calls for heaps of apples. A few slices go to “quality control” and a few more are snacked on by John and me.
I may have cut a few corners by using Pillsbury pie crust, but nobody was complaining.
And the pie still looks homemade because I haven’t mastered my crust fluting skills yet.
Mom’s Apple Pie
Note: See my Mom’s extra tips in the comments.
Crust (for a 9.5 inch 2-crust pie)
I cheated and used Pillsbury. A box of 2 rolled pastry crusts can be found in the cooler near the cans of cresent rolls and biscuits. I don’t like using the crust that already comes in the pan.
If you have more time on your hands, you can use Joy the Baker’s or Smitten Kitchen’s recipes.
Apple Pie Filling
1 cup sugar
1/3 cup all-purpose flour
1 1/2 teaspoons nutmeg
2 teaspoons cinnamon
9 to 12 cups of thinly sliced pared tart apples* (McIntosh, Golden Delicious, Jonathan, Honeycrisp, etc.)
3 tablespoons butter, cut into small cubes
Preheat oven to 425*.
Prepare the crust (or just roll it out from the box). I like to use a glass pie pan.
Stir together the sugar, flour, nutmeg, and cinnamon. Mix well with the apples, trying not to snack on too many of them ;)
Pour the apples into the pie crust and dot with the cubes of butter.
Cover the apples with the top crust. Seal and flute the edges of the crust. And cut 3 or so slits into the top.
Cover the edge with a 2- to 3- inch strip of aluminum foil to prevent excessive browning; removing the foil during the last 15 minutes of baking.