Mom’s aMaZiNg Apple Pie

It was such fun to have my mom and sister help me in the kitchen this week. We saved the best for last though. My mom, Judy, is known for her delicious pies. At 80 years young, she can still make THE best pie. This amazing homemade apple pie is sure to be requested over and over again.

Author: Annie McDaniel

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Mom's Amazing Apple Pie

Our amazing homemade apple pie is sure to be requested over and over again.

Ingredients

Crust

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups butter flavored crisco
• 1 tablespoon apple cider vinegar
• 1 egg
• 3 tablespoons ice water

Filling

• 6 cups thinly sliced peeled or unpeeled Granny Smith apples (6 medium)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons cold butter

Instructions

1. Mix flour and salt together in a medium size bowl. Stir 2 to 3 times until combined.
2. Cut butter flavored Crisco into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture. The dough should look crumbly with pea size pieces.
3. Whisk vinegar and egg together. Add to the flour, salt and Crisco mixture.
4. Add 3 tablespoons of ice water. Continue mixing.
5. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart add a small amount of water and continue until dough comes together.
6. Remove dough from bowl and place in mound on a clean surface. If you're ready to use, place between two pieces of plastic and roll out to size needed. To save and use later, wrap each mound with plastic wrap and refrigerate up to 2 days or freeze it for up to 3 months (just thaw it out overnight in the fridge before using).

1. Heat oven to 350. Place 1 pie crust in 9" ungreased glass pie plate. Press firmly against the side and bottom.
2. Mix all dry filling ingredients together; stir and gently mix into apples. Spoon filling ingredients into crust lined pie plate. Add thin sliced cold butter on top of apples.
3. Cut slits or shapes in several places in top crust before placing on the top of the filling. Pressing edges together to seal; flute.
4. Place in the oven and bake 55 minutes.  Turn the oven off and leave pie inside for another 30 minutes.  Take out of oven and cool for 1 hour to let the juice thicken.  Enjoy!