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.
- 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.
- 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
- 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.