Momma’s Apple Pie.
For me, this is the end all to apple pie recipes. I’ve been eating this pie my entire life. It was served at just about every holiday get together, and if it wasn’t well you definitely heard about it. It doesn’t get any better than this recipe because as the title implies it’s my Momma’s recipe. It’s taken me almost two years to be able to make this again, it’s still not any easier but it’s helping.
If you like classic, homemade, rustic pies that are piled so high with filling you practically need a bowl to eat them, you’ll love this recipe. Not that eating pie in a bowl is a bad idea, because a la mode is the way to go if you ask me.
This recipe starts off with a homemade buttery, super flaky crust. I know we’re all incredibly busy, especially this time of year. Sometimes you just don’t have the time but want a semi-homemade pie. You could use a store bought pie crust, I won’t tell, but I will say if you have time, it’s worth the extra effort to make it from scratch.
You could even make the dough the night before to save time.
‘Dem Granny Smith Apples.
The amount of apples you need will depend on the size of your apples AND how high you want your pie filling. My Momma’s pie was always a mile high. I used 10 apples in this recipe and it still wasn’t as high as hers.
Granny Smith apples hold their shape well during baking and have a sweet-tart flavor. Perfect for pie baking. If you have an apple corer and slicer gadget it will make your life so much easier. If not, a vegetable peeler and sharp knife will do the job.
Feel free to get creative with your top crust. I used two different piping tips to create the circles. There are many many videos out there with incredibly creative and beautiful decorative crust options.
Once you’ve brushed the egg wash onto your apple masterpiece and let it rain with turbinado sugar, it’s time to bake yourself happy. IF the crust starts to brown too quickly wrap the edges with aluminum foil and continue cooking.
I know you’re going to want to dive right into this but it’s important to let it cool down. If you don’t you’re going to end up with a bowl of soupy pie. There are worse things and a bowl will solve that problem but it’s not exactly what we’re going for here.
And don’t forget the ice cream.
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 2 sticks unsalted COLD butter - cubed
- 1/4 - 1/2 cup ICE water
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup granulated sugar
- 2 tablesoons all purpose flour
- 2 tablespoons unsalted butter
- 8-10 granny smith apples - peeled, cored, sliced
- 1 egg - beaten
- turbindo sugar
- In a food processor combine 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. Add 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 dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap. Transfer to refrigerator. Chill for 1 hour. (can be frozen for future use)
- In small mixing bowl bowl, combine: cinnamon, nutmeg, 1 cup sugar and 2 tablespoons flour, set aside.
- In a large mixing bowl, add peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.
- In a large saute pan melt butter over medium heat. Add apple mixture. Cook, stirring frequently until apples have softened. Allow to cool slightly.
- Preheat oven to 375 degrees.
- Remove one chilled dough disc from 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).
- 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 turbinado sugar.
- Place onto a baking tray, bake for approximately 1 hour OR until golden brown and bubbly. Allow pie to rest until completely cool before slicing.
- Refrigerate any uneaten portions.
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- Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
- OXO Good Grips Swivel Peeler
- Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
- Cuisinart FP-8SV Elemental 8-Cup Food Processor, Silver
- Emile Henry Made In France HR Modern Classics Pie Dish, 9", Red
- OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g