Even though my mother wasn’t a big pie maker, there is something about Mother’s Day and Apple Pie that go together. Odd. I wasn’t sure why I had this connection in my head. Then, when I went to write this post – it struck me. Many of our most cherished family recipes are apple-based.
Apple Pie comes in many styles.
We’ve got two for you, Dutch Apple Pie and Classic Double Curst Apple Pie
We’ve also got a few fail-proof crust recipes to help you out.
If you prefer, try your hand at a classic family favorite from one of our moms!
If doing a crust makes you nervous, try the Apple Crisp or the Swedish Apple Cake – No Crust!
- Grandma’s Apple Dumplings with Caramel Sauce (Laura’s Grandmother)
- Apple Crisp – Gracie Olinger’s Apple Goodie (My Mom)
- Swedish Apple Cake (My Mother-in-Law)
Classic Apple Pie
Pie Crust (Traditional, non-Buttermilk)
- Pulse the flour and salt together in a food processor with a steel blade. Add the cold cubed butter. Pulse in short 3-5 second intervals until the mixture looks like coarse cornmeal sand. [If you do not have a food processor you can also cut the ingredients together in a bowl using two knives or a dough cutter.)
- Transfer mixture into a medium bowl. Sprinkle 4 tbsp of ice water over the mixture. Fold in the water until the dough begins to come together. Add more water if needed.
- Form the dough into two balls. Flatten each into a 4-6" wide disk. Dust lightly with flour, wrap in plastic and refrigerate at least 30 minutes (and up to 2 days).
- Let the dough sit at room temp for 30-40 minutes before rolling it out.
- OPTIONAL: Pre-bake bottom half of the pie shell. Cover the top of the dough with foil, press the foil to fit tightly. Fill the pie shell (over the foil) with dry beans, pasta or ceramic weights. Bake at 375 for 15 minutes. Carefully remove the foil and weights. Continue to bake for an additional 9 minutes.
Apple Pie Filling
- Preheat oven to 475 degrees.
- Peel, core and cut apples into 1/2" slices.
- Toss apples with sugar, lemon juice and zest, salt and spices.
- Turn fruit mixture into prepared pie shell.
- Roll out dough for the top. Place on top of fruit. Crimp edges. Prick the top or cut in a few slices to vent.
- Bake until crust is golden brown - about 25 minutes. Reduce heat to 375 degrees continue baking for another 30-35 minutes until the filling is bubbly and the crust a deep brown.
- If possible, cool to room temperature before serving.