I know my recipes have been a bit “one-sided” lately, but what can I say? It’s apple season!
This past weekend Henry and I spent a wonderful fall weekend visiting my parents in Connecticut. As always with my family, our weekend revolved around the kitchen – delicious meals shared amongst the best of company. Friday and Saturday dominated by my stepmom's amazing meals, and Sunday by my mom's. No wonder I love food :).
On Sunday, Henry and I spent the day at my mom’s house celebrating her birthday. We spent the day in the kitchen, making (among other things), Mom’s famous apple pie. THE apple pie. Not surprisingly, it has a story...
Back in college, my mom used to work for a restaurant making quiches and pies. Every day after classes, she would head back to her apartment and get to work. Yes, she baked everything in her apartment. No, not in the restaurant’s kitchen. (When relaying this story to me, she paused, knowing that I would be writing this on my blog, and questioned, “Is that even legal?? Maybe you should leave that portion out…”)
Disclaimer: It was in the 70s and it was all in good fun, so you won’t tell, right?
During those years, she made all varieties of quiches – broccoli, spinach, quiche lorraine – but only one type of pie.
What type of pie, you ask?
I’ll give you one guess.
The apple pies she made were so simple, yet so traditionally delicious; customers never requested anything else. Crisp sugary crust, overflowing with tender apples and warm spices – it is really the epitome of true apple pie.
If you make one pie this season, make this one. It is a winner!
We certainly enjoyed it.
Perfect Apple Pie
recipe by my mom :)
1/2 cup sugar
2 tablespoons flour
1 tablespoon cinnamon (my mom's note: yes one tablespoon! It's good for you and smells divine!)
1/4 teaspoon salt
7+ cups apples
2 tablespoons butter
1 beaten egg with a splash of water to brush top of crust
generous sprinkling of sanding sugar for top
1. Roll out top and bottom of crust of choice. (Here's my favorite recipe).
2. Combine the dry ingredients in a large bowl, add the cored and sliced apples and toss gently, but throughly.
3. Pour mixture in bottom crust. Top with butter pats and place top crust on and crimp edges to seal.
4. Slit several steam openings, brush with egg wash and generously cover with sanding sugar.
5. Bake at 425 for one hour, check after 45 minutes to see if you need to tent the top with tin foil so as not to over brown.
6. Serve with homemade vanilla ice cream and enjoy!!!
Note: Depending on the tanginess or sweetness of the apples I rinse them with a lemon wash of water with the juice of a lemon and/or zest