MOM’S APPLE PIE
Apple pie is quintessentially New England and a delicious way to top off a meal at any time. We especially love enjoying a big piece of apple pie with ice cream at a summertime picnic. Also, try your apple pie with a slab of cheddar cheese. As Tim’s father Mike Smith always liked to say, Apple pie without cheese is like a kiss without a squeeze. And, of course, no Thanksgiving is complete without apple and pumpkin pies. This recipe is a cherished recipe of Tim’s mom and is still celebrated today, practically on a daily basis!
Crust
- 2 cups all-purpose flour
- ½ cup vegetable oil
- ¼ cup milk
- dash of salt
Mix all ingredients together. Don’t over mix or it will make for a tough crust. Take half of the crust dough and place between two sheets of wax paper. Roll out crust to desired thickness. Remove the top layer of wax paper and place crust side down into a pie plate. Remove the other piece of wax paper and fit crust to pie plate. Roll out the remaining crust to desired thickness for the top crust and set aside while you make the filling.
Filling
- 5 large Apex orchards apples (2 mac, 2 cortland and 1 mutsu)
- ¾ cup sugar
- 3 Tbsp flour
- cinnamon to taste
Peel and slice apples and place over bottom crust in pie plate. Sprinkle the flour, sugar and cinnamon over the apples. Wet the outside edge of the bottom crust with a little water to help seal the two crusts together. Take top sheet of wax paper off crust and place crust side on filling. Take off remaining sheet of wax paper and press the two crusts together. Trim off any excess crust and then crimp the two crusts together. Make a vent hole on top of the top crust. Bake at 425 F for 10 minutes, then reduce the heat to 375 F and bake for an additional 40 minutes until the bottom crust is browned and the filling is bubbling in the middle.
