Our family laughed a lot this past weekend remembering how Mom’s Apple Pie became my daughter’s traditional birthday dessert. Back then, I’d never made a “real” pie before–one with a real crust and real fruit–but I saw the Apple-Peeler-Corer-Slicer demonstrated at a Pampered Chef party, ordered one, and baked my first apple pie twenty years ago. My family–especially Allison–loved it!
Allison began requesting “Mom’s Apple Pie” instead of birthday cake, so the tradition began. Those first pies were made using the recipe included with the Pampered Chef Deep Dish Baker and were made with refrigerated pie crusts. My original baking dish broke long ago, but the apple-peeler-corer-slicer is still going strong. I don’t think I’d ever have made an apple pie if I hadn’t bought this gadget. You can peel, core, and slice enough apples for a pie in no time! Just look how perfectly thin these slices turn out.
Now, I make my own pie dough using this recipe for Flaky Pie Dough (just be sure to double it for the double-crust pie). Mix it up in a food processor in just five minutes, chill for 30 minutes, then it’s ready to roll! Also, the secret ingredient to this apple pie is almond extract. Trust me, it really does make a difference!
Pile up apple slices to make a nice full pie. If you need to, slice another apple to make sure you have the pie plate really mounded up because the apples shrink as the pie bakes.
My sister-in-law gave me this little gadget years ago for my birthday. Pressing it into the rolled out top crust makes a pretty design and creates air vents for the pie.
Brushing the top of the pie with a little milk or cream and sprinkling with sugar results in a beautiful golden crust.
Mom’s Apple Pie is best served warm, and by all means, add a scoop of vanilla bean ice cream!
I don’t know how it is possible that my girl is all grown up (I’m still really young, right?!) and that we’re planning a wedding this year! Can you guess that I’m so very proud of my daughter and am ultra excited for her future?! Happy Birthday!
Mom's Apple Pie
Flaky pie crust (or may use Pillsbury refrigerated crusts)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 5-6 Granny Smith apples, peeled, cored, and thinly sliced
- 1/2 teaspoon almond extract
- 1-1/2 tablespoons butter
- 1-1/2 tablespoons milk or cream
- 2 teaspoons white sugar
Prepare pie crust and chill at least 30 minutes. (My favorite crust recipe is here).
Preheat oven to 375 degrees. Peel, core and slice apples and place in a large bowl. Combine the sugars, flour, cinnamon, nutmeg, and salt. Sprinkle over apples and toss gently to cover every slice.
- Remove pie crust from fridge and roll one crust into a 14-inch circle. Carefully place in the bottom and up sides of a 9-inch deep dish pie plate.
- Add apples on top of crust and sprinkle with almond extract and butter (cut into small pieces). Roll out second crust to about 13-inches and place on top. Seal and flute the crusts, trimming off excess.Cut 4-5 small slits in top crust to allow steam to escape.
- Brush top crust with milk and sprinkle evenly with sugar. Bake 50-60 minutes or until crust is golden brown.