Monday, November 7, 2011

Mom's Best Apple Pie

The title for this pie is courtesy of my mother describing her mother's apple pie recipe. It's very fitting because this pie is the best apple pie, not only in my mom's opinion, but also mine as well. My grandmother was an amazing baker and an excellent cook. She was also French-Canadian and most of her recipes are French inspired and/or came from her mother. The streusel-type topping on this pie, instead of the traditional double pie crust, is French-style. It's very sweet and full of buttery goodness, another French quality. My grandmother definitely loved her butter! Here's her beloved recipe, I hope you enjoy it as much as we do!

Mom's Best Apple Pie
(recipe from Alene Judd)

For the topping:

1 cup all-purpose flour
1/2 cup light brown sugar
1 tsp cinnamon
1/2 cup butter

For the filling:

1/3 cup granulated sugar
1/3 cup light brown sugar
3 T flour
1 tsp cinnamon
6-7 medium-sized tart apples, peeled and sliced
1 crust, pie crust
2 T butter

Preheat oven to 400 degrees.

To begin, make the pie crust (my favorite recipe here) or use your favorite recipe or one store bought pie crust.

Then make the topping: Whisk together the flour, brown sugar, and cinnamon. Cut the butter into the mixture until it resembles coarse crumbs. Place in the fridge while making the rest of the pie.

For the filling: Combine the sugar, brown sugar, flour and cinnamon in a large bowl. Add the sliced apples and toss to coat evenly.

To assemble: Line the bottom of a deep pie dish with the single pie crust; flute the edges. Fill the pie shell with the apple mixture. Dot with the 2 T of butter. Remove the topping from the fridge and scatter in chunky pieces over the apples.

Bake for 30 minutes or so, until the apples are tender and the topping is dark golden brown. Cool to room temperature before serving. Wonderful served with vanilla bean ice cream, homemade whipped cream, a slice of cheese or all three, if desired :) Enjoy!

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