This yummy recipe comes from Becky. Becky is Kevin’s wife (MM’s art director). She’s known around the office as a great baker. She makes wedding cakes and every desert that you can think of. We LOVE when Kevin brings treats to the office. Becky said “This apple pie recipe is a sure favorite for anyone who tries it. We always make this pie at Thanksgiving and Christmas. This is the only fruit pie my husband will eat. I come from a large family (9 kids) and my mom would always make 6-10 pies depending on who came to Thanksgiving or Christmas dinner. The apple pies would always be the first to disappear. This recipe is from an old version of the Better Homes and Gardens cookbook. When my mom bought a new Better Homes and Gardens cookbook about 20 years ago, she was disappointed to find that the apple pie recipe had been changes to one with less sugar and no fat. We prefer the more fattening, sugar-filled version. If it makes you feel better, just remember it is a FRUIT pie.”
6-7 tart apples
3/4 –1 cup sugar (Mom suggests 1 cup)
2 Tablespoons flour
1/2 – 1 tsp cinnamon (Mom suggests 1 tsp)
2 T butter (She would put in more like 4 T of butter)
1-2 pre-made pie shells (my favorite are the folded kind in the refrigerator section)
Cut the apples, place in a pot, just cover with water and boil them for a few minutes until they are slightly soft. Drain and cool. Mix the sugar, flour, cinnamon, nutmeg and salt in a large bowl. Add the cooled apples to the mixture and stir until completely coated. Pour mixture into prepared pie shell and put the 2nd pie shell over the top. Crimp the edges and make sure to cut a few steam holes into the pie top. Make a design, use a cookie cutter – whatever. To give the crust a little sparkle, sprinkle sugar on the top crust.
For the crumb top
When I use the crumb top I only add 1/2 to 3/4 a cup of sugar into the apple mixture (depending on the sweetness of the apples) because the topping is so much sugar.
1/2 cup flour
1/2 cup packed brown sugar
2 Tablespoons butter
Combine flour and brown sugar. Cut in butter till mixture resembles coarse crumbs; sprinkle over filling. Cover edge with foil. Bake in a 375 degree oven for 25 minutes. Remove foil and bake 20 or 25 minutes until top is golden and fruit is tender.
Don’t forget the fresh whipped cream or vanilla ice cream.