My family has never been big on desserts. Our favorite thing about ice cream: the cone. Our favorite thing about pie: the crust. For a greater crust to filling ratio, my mom always made apple pizza. So, of course, I always make apple pizza. Until last weekend when Glenn put his foot down and said, I’m making my mom’s apple pie.
Lesters and Toppens will always debate who makes the better apple pie: Glenn’s mom or his grandma. Well, there’s a new challenger. As you can see, this pie was so delicious that there was only one piece left by the time I got my camera out.
The number one, most important thing that makes this pie awesome: drain the apples before you fill the pie. I was a little skeptical of using oil instead of shortening or butter in the crust, but, in the interest of authenticity, we used oil and it turned out tasty (more toothsome than flaky). The recipe is below, courtesy of Glenn’s mom.
Filling:
- 5-6 tart apples, peeled and sliced
- 3/4 cup sugar
- 1 tsp. cinnamon
- Mix together and let sit while making the crust.
- Drain the liquid before filling the pie.
Crust:
- 1 cup + 2 Tb flour
- 1/2 tsp salt
- 1/3 cup oil
- 2 Tb water
- Whisk together dry ingredients. Add wet ingredients. Stir just enough to form dough.
- Roll crust into 9″ round and place in pie pan.
- Fill with drained apples
Topping:
- 2/3 cup flour
- 1/2 cup brown sugar
- 1/3 cup butter, room temperature
- Cut butter into flour and sugar.
- Sprinkle over pie.
Bake at 425 for 15 minutes. Reduce heat to 375 and bake 35 minutes more.
7 Comments so far
Leave a comment
is that a new pie plate?
Comment by Julie Lester October 15, 2009 @ 7:06 pmIt was probably my mom’s practically new, seldom used pie pan. I looked for a new ceramic one, but didn’t see anything I liked.
Comment by Audrey Young October 15, 2009 @ 8:30 pmDoesn’t it seem like there should be a special use for the drained apple goodness?
Comment by Amy P October 15, 2009 @ 11:39 pmIt does seem like there should be! I couldn’t think of anything though.
Comment by Audrey Young October 16, 2009 @ 2:05 pmI think you could use the apple goodness as a sauce (maybe add a little melted butter) for apple dumplings…or maybe over pork. What I really sometimes do is core slice another apple, (peel on) mix it with the goodness and bake along with the apple pie for pseudo-baked apples.
Comment by Julie Lester October 19, 2009 @ 9:43 pmThose are all excellent ideas! And I love that “apple goodness” now seems to be an actual term. =)
Comment by Amy P October 19, 2009 @ 11:40 pmPerhaps a little thought about the apple goodness in an alcoholic beverage is in order. :)
Comment by Steve December 16, 2009 @ 12:19 pm