Mom’s Apple Pie

Contributed by: David LaFerney

Source: My Mom - Jean LaFerney

I don’t know if I like Mom’s apple pie or Mom’s apple crisp the most. But, one or the other of them is my favorite desert.

  • 3/4-Cup brown sugar
  • 1/4 Cup white sugar
  • 3/4-Cup all-purpose flour
  • 1/4 Tsp. Salt
  • one-half Cup melted butter
  • one-half Tsp. Cinnamon
  • 3-4 tart cooking apples (Granny Smith is a good variety) peeled and sliced

    • Combine all ingredients except the apples. Pile apples into a 9″ piecrust, and cover with topping mix. Bake for one hour in a pre-heated 350-degree oven.

    Pie crust

    Dry ingredients:

  • 4 cups all purpose flour
  • 1 tsp. Baking powder
  • 1 tsp. Salt
  • 1 tbsp. Sugar
  • 1 3/4 cups Shortening

    • Wet ingredients:

  • 1 egg - beaten
  • 1 tbsp. Vinegar
  • one-half-cup cold water

    • Blend the dry ingredients, then cut in the shortening, then mix in the wet ingredients. Roll dough into piecrust. This will keep in refrigerator for 2-3 weeks.

    Tip - If your apples don’t have lots of flavor (sour flavor that is) or if you are cutting them up in advance of baking your pie, toss the apple slices with a tablespoon of lemon juice. This will keep them from oxidizing (turning brown and mushy) while adding flavor.

    Jones :: Aug.21.2007 :: Desserts ::

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