Mom’s apple pie

Finding this recipe was like being a kid on Christmas morning. I recently made it for my mother in law’s birthday, after finding the recipe handwritten by my dad, in the back of my moms old recipe book. This book is a memory, as is seeing anything in my dads handwriting. This was my dads favorite dessert, and bringing it to life again is as exciting as it gets. I hope you find as much joy in making (and eating) it as I did.
Mom’s apple pie
Finding this recipe was like being a kid on Christmas morning. I recently made it for my mother in law’s birthday, after finding the recipe handwritten by my dad, in the back of my moms old recipe book. This book is a memory, as is seeing anything in my dads handwriting. This was my dads favorite dessert, and bringing it to life again is as exciting as it gets. I hope you find as much joy in making (and eating) it as I did.
Cooking Instructions
- 1
Coat apples well with flour sugar and spice mixture
- 2
Add lemon juice and toss apple mixture well. Set aside.
- 3
Butter pie dish and sprinkle with flour. Spread crust over dish. Pat down and sprinkle with flour lightly.
- 4
Scoop apples into pie crust a little at a time, being sure to stack them carefully to avoid gaps. You’ll want as little air as possible between apple pieces. A tight apple pie is the best. You’ll find a bit of liquid has drained from the apples. Discard this.
- 5
Add pats of butter to top of apples.
- 6
Cover pie with second crust, pinching and scoring around rim with a fork. Cut slits in the pie top to vent.
- 7
Brush crust with milk and brown sugar mixture.
- 8
Foil rim of crust to avoid burning
- 9
Bake at 425 for 45-50 minutes
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