Recipe: Mama's Perfect Apple Pie

Before I post anything about a recipe, I really can't resist showing off this adorable picture of Ella and her friend Owen. It was taken yesterday at Owen's house while I was at school. Does this qualify as her first kiss? Even if it doesn't, I'm definitely pulling it out at her high school grad party. I love it.

Now, on to that apple pie.


Just as the no-fail pie crust recipe came from my very own mama, so does this simple apple pie recipe. If you've never tried making a fruit pie, this would be the one to start with. Follow these step-by-step instructions and you're sure to have success!

Gather these ingredients:

pastry for a 2-crust 9-inch pie (find the no-fail recipe here)
8-9 tart apples, peeled, cored & thinly sliced (equals at least 6 cups)
1 cup sugar, plus extra for dusting
2 tablespoons flour
1 teaspoon ground cinnamon
dash ground nutmeg
2 tablespoons butter, cut in small pieces
1 large egg, beaten

Heat the oven to 400 degrees.

In a medium bowl, stir together the sugar, flour, cinnamon and nutmeg. Place the sliced apples in a large bowl and sprinkle the sugar mixture over the apples. Gently stir the apples until they are coated with the mixture. Set aside.

Line the bottom of a pie pan with one layer of pie crust. (Follow the no-fail crust recipe for the easiest way to do this.) Trim the edges of the crust. Pour the apple mixture in the pie pan. Place the pieces of butter over the apples. (Don't forget the butter. I've forgotten it so many times that I now keep a permanent sticky note stuck to my recipe card that automatically goes on the oven door as soon as I start baking.)


At this point, cover the top of the pie with the second crust. This can be tricky, but is a lot easier if you roll the crust between two pieces of plastic wrap, peel one layer of wrap off and quickly flip the crust over the pie. Lift the edges of the plastic to trim the excess with a sharp knife. Then replace the plastic and pinch the edges to make them pretty. With the plastic on it, your fingers won't stick to the crust. It's much faster.


Cut a few slits in the top of the crust to release steam while baking. To further decorate the crust, use a small cookie cutter to create pieces from your extra pie dough. Set the pieces on top of the pie. Then, using a pastry brush, brush the beaten egg over the top of the entire pie and sprinkle it with sugar. Bake for 45-50 minutes with the oven rack in the center or lower of your oven. Check the pie 30 minutes into the baking time. If it's getting pretty brown, cover the pie with a big piece of foil. That way the pie won't get overly dark.


And there you have it! Your pie can be served warm or cold, with whipped cream or ice cream, for dessert or breakfast.

Check back tomorrow for another dessert recipe. I'm going to try to post a new one each day leading up to Thanksgiving. We'll see how we do!

Enjoy!