Homemade Apple Pie

Posted on September 29, 2015

For the past few years, I have had it on my bucket list to visit an apple orchard and pick our own apples. So, when I found a local farm that offered self-picking, I was thrilled. Although late in the season, there were plenty of apples left on the trees.

While we were picking, we got hungry and decided to sample a few apples from our bag (we may have slightly broken the rules). Altogether we picked four types of apples and had plenty to bring home for baking pies, sharing with family & friends, and of course, our dog.

I’ve never been one to love spending time in the kitchen, but when I have freshly picked fruit and a good recipe to try, count me in! This one comes from my mother-in-law’s famous family cookbook. Not only is this recipe one of my husband’s favorites pies, but it was also featured in the local newspaper a few years ago! Everything she makes tastes so delicious.

Mama Brown’s Homemade Apple Pie

Filling:
4 cups (plus a little more) sliced, peeled apples – Idared, Empire, or Granny Smith (however, we used Honeycrisp)
1/2 cup sugar
2 T flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1 T lemon juice

Mix all ingredients together and put in unbaked pie crust.

Pie Crust:
1 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup Crisco
4-5 T ice cold water

Place flour and salt in a bowl. Cut in Crisco with pastry cutter until pieces are the size of small peas. Sprinkle in 2 tablespoons of water over mixture. Gently mix with a pastry cutter. Continue to add 1 tablespoon of water and mix until the right consistency and it holds together. Form into a ball.

Sprinkle a small amount of water onto the counter. Place a sheet of wax paper on top of water. Sprinkle flour on wax paper. Place dough on flour; flatten and roll out with rolling pin until about 1/8″ thick. Place into pie plate and add filling.

Topping:
1/2 cup butter
1/2 brown sugar
1 cup flour

Use pastry cutter and mix until crumbly. Pat topping over apples. Bake at 400 degrees for 45 minutes. Enjoy!