Mom’s Apple Pie
Okay, you KNOW I’m doing my happy dance so I don’t have to tell you that. But I will say that I’m so OVER THE MOON STINKIN HAPPY to be able to share with you my FEATURED article on Paula Deen’s Website! It’s up all this week so be sure to stop by and of course leave some comment love!
It’s a recipe that’s near and dear to me because it’s my Mom’s Apple Pie! I’ve had this pie every year for as long as I can remember, and HELLO this is just in time for Thanksgiving too. I know there are a gazillion apple pie recipes out there but for me there is just one. THIS ONE. My Momma’s!
I have so many memories around this pie. But one of my favorites is, my Uncle is probably going to shoot me for telling this, but hey, it’s my blog he might not even see it. When we were younger and at my Grandparents house over the holidays, my Mom made her signature Apple Pie, which EVERYONE loved and it was always a fight to get a slice.
My uncle (Mom’s younger brother) loved it as much as me. I got my slice of pie and went into the den, where everyone gathered in my Grandparents house. I set my slice down on the ottoman, went back to the kitchen for what I’m going to guess was for some Chocolate Milk, when I came back my Uncle had sat down in the recliner and put his feet down RIGHT SMACK INTO MY PIE! HELLO!
Yes, my pie was ALL over his big ole feet. I was NOT happy! As a matter of fact, I cried. It’s only now that I can look back & find the humor in this. Probably since my Mom finally shared her recipe with me and I can make it whenever I please.
So MWAH MWAH MWAH! Thank you Momma! <3 u!
Yep that’s just one of the memories surrounding this pie!
Go ahead leave her some comment love! She’s going to be over the moon happy (I’m talking hyperventilating happy) that her recipe is featured on Paula Deen. Hello, if you know my Momma you KNOW Paula Deen is cooking royalty to her. I, of course, think she’s the bees knees too.
- 8 apples, peeled & sliced, half Granny Smith, half Macintosh
- 2 sticks unsalted butter, cold and cubed, plus 2 tablespoons cold and sliced
- 1 1/4 cups sugar, plus 1 teaspoon
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 1/2 cups flour, plus 3 tablespoons
- 1 teaspoon salt
- 1/4 to 1/2 cup ice water
- 1 egg, lightly beaten, for egg wash
- cinnamon sugar, for dusting
- In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse.
- Add in 2 sticks cubed, cold 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, 1 1/4 cups sugar and 2 tablespoons 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 a standard sized pie pan, 9-10 inches (not deep-dish). Add 2 tablespoons 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 and bubbly.
- Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.
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Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g