Saturday, March 12, 2011

Apple Pie Like Mom Used to Make

The best apple pies I’ve made included a couple of different types of apples, not just one kind. I like to combine a tart apple, such as a Granny Smith or Pippin, with a sweeter apple, such as a Gravenstein or Fuji. Remember that Delicious apples don’t make good pie. Some good pie apples I have used are Jonathan, Arkansas Black, Jazz, and, my all-time favorite, the Honey Crisp.


7 average-sized apples peeled, cored, and chopped into bite-sized pieces
1/3 c. honey
3 tbsp. lemon juice (fresh-squeezed is best)
½ cup raisins (optional)
2 tsp. cinnamon
2 tbsp. butter
1 double-crust pie shell (either make from scratch or purchase ready-made—see below)


Making a terrific apple pie depends a lot on the crust. You will need a double-crust pie shell. You can either purchase a couple of readymade pie shells (use one on the bottom and put one on the top) or you can make your crust from scratch. Refer to my discussion about pie crusts (both with and without gluten) if you decide to make your own. The rest of this recipe assumes that you have the pie crust in which to place the apples.

Preheat the oven to 350˚. Spread two sheets of aluminum foil in the bottom of the oven because there is a good chance the apple juice will overflow this pie and spill into the bottom of the oven.

Prepare your apples (peel, core, slice). In a large bowl combine the apples, honey, lemon juice, and cinnamon. Add the raisins if you decide to include them. (Note that many children don’t like raisins in an apple pie so better to leave them out if you are baking for children and you don’t know how they feel about raisins.) Blend the ingredients together. Keep an eye out for marauding children stealing those sweet cinnamoned apple slices. (You can tell I have made this pie for my children many times. I have often had to slice more apples up by the time I have the pie crust ready because my boys ate half the apple filling!)

Prepare your bottom pie crust and place it in the pie pan then roll out your top pie crust. Refer to my discussion of pie crusts to make the crust from scratch. Do not place the apples into the bottom crust until the oven is preheated and you have the top crust ready. When your crusts are ready, place the apple filling in the bottom crust. Place dots of butter on the top apples before covering them up with the top crust. Then cover the apples with the top crust and place the pie in the oven. Bake for 60-70 minutes at 350˚. Apple juice should begin to bubble over when the pie is done.

Eat well, be well, live deliciously!

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