Mama’s Apple Pie
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Hi everyone! Whew, it’s been one whirlwind of a week! I’ve been working my behind off trying to get my home back to looking normal. I do apologize for the lack of posts this week! I’ve missed you all! We’ve been organizing, trying to get rid of as much clutter as possible before Thanksgiving next week. We’re not throwing a huge party or cooking for tons of people, but a well-organized home takes a lot of stress off of me when I have a million other things to do. I’ve also been re-organizing my Pinterest boards and lost 30 followers in the process. BOO!
This week I also took a “break”. My mother in law went apple picking, brought over a ton of apples and asked me to bake her a pie! I haven’t baked anything in what seems like forever, so I got to spend all of Tuesday doing what I love. I made one large 10” deep-dish apple pie, 12 mini pies with my muffin tin, and an apple tart with the leftover pastry and pie filling. While I was in the kitchen, I also whipped up a steak pie for my little family for dinner. It was pie-palooza!
Just a little tip: A rice bowl makes the perfect size pastry rounds to fill mini pies!
Isn’t this set adorable? You can buy it here.
How has your week been going? Did you do anything interesting?
Along with all of the general organizing, I just got a newsletter from Punky’s school about their annual Christmas Fayre. They’re taking donations of books, toys, and more. This works out to my advantage because I can have The Husband carry all of Punky’s old baby board books to the school to donate. We’re also donating a ton of toys that Punky no longer plays with. It’s a win-win for everyone!
Apple Pie Note
Before I get to the recipe, I just want to make a note that this is a spice-free pie. It’s extremely British. I don’t typically like apple pies without the usual cinnamon and nutmeg in them, but this one is great! I made it this way because The Husband has been complaining for the last 10 years that he doesn’t like cinnamon in his apple pie. He then told me last night that he doesn’t mind it, he’s just been winding me up. What a punk!
The husband devoured 6 of the mini pies with warm vanilla custard last night. He doesn’t like cooked fruit, so it must be fantastic! He even commented that the pastry was amazing. It’s a winner!
My mother in law also called me at almost 11 pm on Tuesday to thank me profusely for the pie, and to tell me how delicious it was. That’s a high compliment!
I didn’t cook the apples and make the apple glaze like I usually do, and I wish I had. There just wasn’t enough “juice” in them as I’m used to. It s a tweak for next time! I’ll include the instructions below on how to cook the filling, as well as using fresh apples so you can decide on how you want to proceed.
Mama’s Apple Pie Recipe
2 c. all-purpose flour (plain flour)
1 c. cold Unsalted Butter
1 pinch salt
3 tablespoons granulated sugar
3-4 tablespoons ice-cold water
1 egg beaten for the glaze
1 tablespoon sugar (for sprinkling)
3 lbs apples – I use a mix of granny smith, gala, and fuji for a 10” pie plate
¾ c. granulated sugar
Juice of 1 small lemon
3 tablespoons cornflour (cornstarch)
1 tsp ground cinnamon (*if desired)
½ tsp ground nutmeg (*if desired)
¼ tsp ground clove (*if desired)
*not used in this recipe
Pastry Directions: Sift the flour into a large bowl with salt and sugar. Cut the butter into small chunks and rub through until the mixture looks like breadcrumbs. Work the butter in quickly because you want it to stay cold.
Add the water one tablespoon at a time and stir around until the mixture looks quite shaggy and the dough starts coming together into a ball. There will still be unmixed flour at the bottom of the bowl. Knead briefly until all of the flour is incorporated into the dough. If you need a little more water, add a little bit at a time. You do not want the dough to become sticky. Knead on the countertop once or twice and flatten into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Filling instructions: Peel, core, and slice your apples. Mix in a bowl with lemon juice, sugar, and spices if using, and cornflour. Stir well. Let sit until juice forms in the bottom of the bowl, about 20-25 minutes.
**Cooked Filling Instructions: Dump apple mixture and juice into a saucepan. Cook until the filling is thick enough to coat the back of a spoon. The filling will continue to thicken in the oven as the pie bakes. Let cool before putting in your pie crust.
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Grease your pie plate with a bit of melted butter. Divide your pie dough in half. Roll out ½ your pie dough to ¼” thick, and 2-3” bigger than your pie plate on a lightly floured surface. Roll dough around your floured rolling pin, and gently transfer to the dish. Press gently into the pie pan. You do not want to stretch the dough or it will leave thin spots. Fill with the apple mixture. Brush the edges with your beaten egg.
Roll out the other half of your pie dough to ¼ inch thick. Roll around your floured rolling pin and transfer to the top of the pie. Gently press around the edges of the pie crusts to seal, and trim the edges.
If you have leftover pie dough, you can re-roll it and cut it with decorative cutters to decorate the top of your pie. Before sprinkling with sugar, stick the pie dough decorations on with a bit of beaten egg to secure, and brush more on top to glaze.
Crimp the edges to seal (you can do this with a fork, your fingers, or a spoon in a nice little pattern). Make sure not to pinch so hard as to touch the pie plate! Cut a steam hole in the center of your pie.
Brush the top of the pie with egg mixture and sprinkle with sugar reserved for sprinkling.
Bake in the preheated oven for 45-55 minutes or until the crust is golden and the apples are tender. You can test the apples with a small paring knife through the steam hole in the top of the crust.
Let cool and enjoy!
If you need a new pie plate, why not check out the collection I made?
I hope you’ve enjoyed this post! More recipes will be coming soon!
Until next time,