Mom’s Best Apple Pie Recipe–no really, it’s Mom’s!
Maggie on May 6th, 2008
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No kidding…I promise this is Mom’s recipe passed on from her Mom so that’s what…3 generations of the best apple pie recipe you will ever have! I always add more cinnamon, brown sugar and nutmeg than the recipe calls for because I love the sweetness of the sugar mixture with the tartness of the apples. So I strongly suggest you taste test the apple & sugar mixture before you bake it. There is really not “too much of a good thing” in this recipe.
Preheat oven to 450 degrees
Ingredients
5-7 tart apples If you are in the South I suggest using Granny Smith apples. If you are a northerner use a combination of McIntosh & Cortland apples.
3/4-1 cup sugar
2 Tablespoons brown sugar (or more to taste)
2 Tablespoons of flour
1/8 Teaspoon of Salt
1 Teaspoon of Cinnamon (or more to taste)
1/4 Teaspoon nutmeg
2 Tablespoons of butter
2 Pastry Shells (I use Pillsbury pie shells because I am too lazy to make them from scratch).
Pare the apples and slice thin.
Mix the sugar, brown sugar, flour, salt and spices in a bowl.
Combine mixture with the apples.
Now comes the best part–Taste test!! Add brown sugar, cinnamon & nutmeg as desired.
Place the pie shell in a 9-inch pie pan and add the apples.
Dot with butter (unmelted or melted-it is up to you)
Place the top crust over the apples and slice the top in any pattern you choose, or none at all.
Bake in a hot oven at 450 degrees for 10 minutes. Then adjust heat to 350 degrees and bake for 40 minutes. Keep an eye on the edges of the pie. If they look like they might be burning cover with tin foil.
Cool and serve with cinnamon or vanilla ice cream.
Title: Chocolate from the Cake Mix Doctor
Rating: 
Author: Anne Byrn
Comments: By Zen Williston (Heavenly Valley, NV United States)
This book is a blessing for anyone with limited time who does not want to make cakes from scratch. I have tried a dozen from this book, adjusted them to my altitude (7,500 feet) and they were great. I recommend this book without reservation at twice the price.
By A.J.W. “wcu_rosebud” (robbinsville, nc United States)
This has a lot of good simple recipes. It is easy to follow. There is even a picture index at the beginning of the book for easy access to each recipe.
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Title: Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie
Rating: 
Author: Ken Haedrich
Comments: By Catherine S. Vodrey (East Liverpool, Ohio United States)
Ken Haedrich, a regular contributor to both BETTER HOMES & GARDENS and BON APPETIT, has struck a home run with his “Apple Pie Perfect”–the first all-apple-pie cookbook I’ve ever seen. Normally I shy away from cookbooks that are so narrowly focused, but as I like Haedrich’s relaxed writing style and because apple pies are such wonderfully American desserts, I decided to take a look inside. I was astounded by what I saw.
Haedrich has delivered here nearly every conceivable apple pie permutation you can imagine. The purely apple ones include Baked Apple Dumpling Pie, Grated Apple Pie, Apple Cobbler Pie, Apple Upside-Down Pan Pie, Shaker Boiled Apple Cider Pie, and dozens of others. Then there are the pies which fudge the title a little bit and branch out into other fruits: Apple Cherry Pie with Coconut Almond Crumb Topping, Apple and Champagne Grape Pie, several pies combining apples and tomatoes (yes!), Cottage Cheese-Cheesecake Apple Pie, Apple Pie with Prunes and Port, and more. Haedrich even gives us the official recipe for New York State’s Official Apple Pie (using McIntosh apples, an apple most knowing bakers would shy away from for use in a pie, as it gets smushy–but he says it’s delicious in this particular recipe).
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Title: RSVP Jumbo Apple Corer & Slicer
Rating: Author:
Comments: By HJB (Tulsa, OK) -
I bought this product and another larger one that is advertised for larger apples. Can’t recall the name of the company who manufactured the larger one, but it was a well known company. This one is hands down better than the larger one. It is easier to use (the rubberized handles make it easy), slices medium and rather large apples. The larger one is made just of metal and hurts your hands and knuckles while slicing.
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