There is nothing quite like my mom's recipe for apple pie. Made with Granny Smith apples, it's tart, sweet and delicious!
I have so many memories of my mom making it when I was a kid. When I have an apple pie in the oven, a comfortable feeling washes over me. The scent of cinnamon and baking apples makes me smile. And when the crust begins to brown, it all comes together is an enveloping sense of warmth and love. It's like my mom is right there.
I always offer to bring apple pie to our family gatherings and holidays because I love making them so much. And I want to make memories for my nieces and nephews, the way my mom made them for me.
Apple Pie Recipe
6-7 Granny Smith apples
1 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons flour
2 tablespoons unsalted butter
To begin with, you'll need to make one recipe of oil crust, which I posted about last month. You can find the recipe here with step-by-step instructions. Roll out the bottom crust and place it into a 9" pie pan.
Wash, peel, and core the apples. Then cut them into eighths. If you're using large apples, cut the pieces smaller or they won't cook through. Your crust will begin to brown before your apples are finished. On the other hand, you don't want the pieces to be too small because then they can start to turn into applesauce.
Mix the sugar, cinnamon, and flour together, and set aside.
Place a third of the apple slices into the prepared pie pan. Sprinkle with a third of the sugar mix. Repeat until the apple slices and sugar mix are all layered up and looking good. Cut the butter over the top.
Roll out the second ball of dough, for the top crust. Peel back the wax paper and make some cuts in the dough. This will allow the steam to escape as the pie bakes. My mom always made a cute pattern with a flower cookie cutter, and I do the same. Feel free to make it your own, with your own design. You could just put a smiley face on it, if you feel like it!
Put the wax paper back over the crust, and flip the whole thing upside down. This way, the cuts will be on the correct side of the crust. Now, peel back the top layer of wax paper and discard.
Carefully place the dough over the top of your pie, being sure to center it. Peel off the wax paper and discard. Then seal the bottom crust with the top crust by crimping the edges all the way around. I sprinkled a little Maldon Sea Salt over the top this time. In the past, I've sprinkled sugar. Experiment. Have fun with it! As my mom used to say, "You can't hurt it."
Bake at 400 degrees Fahrenheit for 45 minutes. I recommend keeping a tray under the pie to catch the sugary drippings. You definitely don't want spills in your oven, as the sugar will burn and smoke. I love my vintage pie drip catcher, but I've seen a similar style at Bed, Bath, and Beyond.
P.S. When I was a kid, we used to throw the apple peels to the chickens, or add them to the compost heap. Someday, I'll be able to do the same. In the mean time, it's into the Santa Monica trash they go!