My Mom’s Traditional Apple Pie Recipe

Thanksgiving is a big holiday in our family. It’s always been my dad’s favorite, and for good reason, it’s based on the things he loves the most – family, laughter and pie. Apple pie to be exact. And my mom’s apple pie is that nostalgic kind of good that will leave you dreaming of it all year. So we’ve established a tradition – the night before Thanksgiving, my mom and I have a pie-making party. The boys retire to the living room, and my mom and I break out the bubbly and whip up all the pies for the festivities of the next day. We chat, we laugh, we talk about every little thing on our minds, oh, and we make delicious pies. It’s one of my favorite nights of the year. xo, Abby Capalbo

My mom has this amazing, old Betty Crocker cookbook she’s had since she married my dad, and even though I’m pretty sure she has every detail of this recipe engraved in her brain, we still bring it out every year. There is something special undeniable special about it, and all the messy memories it’s shared with us. It’s all the little traditions like this little ‘ol cookbook that make it all so special.

Apple Pie Filling Recipe

Ingredients

8-10 Granny Smith Apples ( you can also use a combination of ½ Granny Smith Apples, ½ Cortland apples)

Approximately 1 cup packed Brown Sugar

¼ cup Flour

2 teaspoons Cinnamon

1 teaspoon Nutmeg

Instructions

Peel & thinly slice apples into a large bowl.

Add dry ingredients and mix well; set aside while making the crust.

The Perfect Apple Pie Crust

From the Betty Crocker Cookbook

Makes: 8-9 Inch Two-Crust Pie

Ingredients

2 cups all-purpose flour ( I use Unbleached King Arthur)

1 teaspoon salt

2/3 cup plus 2 Tablespoons shortening (Crisco works best)

4-5 Tablespoons cold water

Instructions

Measure flour and salt into bowl. Cut in shortening thoroughly.

Sprinkle in water, 1 Tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl.

Gather ½ dough into a ball; shape to flattened round on lightly floured board. With floured rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry in half or quarters and gently unfold into pan.

Pour Apple mixture into dough lined pan. Roll out top crust, fold in half, and cut 5-6 small slits in fold for venting. Place over top of Apple mixture. Pinch pie crust edges together.

Brush with slightly beaten egg white ( I beat it with a fork) and sprinkle with sugar.

Bake at 375 degrees for about an hour or until pie crust is golden brown.

Enjoy!

Photography: Erin McGinn | Styling And Recipe: Abby Capalbo

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