My mom makes the best apple pie. I always try to make a pie worthy of her, but it’s been a difficult road. I am not giving up because my mom’s apple pie is my all-time favorite food. It is not the same without Mom’s pastry recipe, passed down through generations in her family. You have to make this pastry the day before. Picture above of my grandma, aunty, and my mom in the 60s.
Mom’s Pastry
Ingredients;
- 5 cups flour
- 1 pound lard
- 1 tsp salt
- ¼ tsp baking powder
Directions;
Mix the 4 ingredients in a large bowl; start with a fork, then use your hands (I use my Cuisinart mixer for the entire recipe, and it does a fabulous job).
- Beat 1 egg in a measuring cup
- Add 2 tsp white vinegar
- Then add water to make ¾ cup
Add to flour mixture and mix. Mix until lard is almost absorbed. The mixture will be very sticky. Roll into a log and cut into 6 even pieces. Wrap in tin foil and freeze for at least 1 day. Thaw and roll out with lots of flour.
Mom’s Apple Pie
Ingredients;
- 1 cup sugar
- 1/4 cup flour
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- Dash of salt
- 8 cups thinly sliced apples; I use Granny Smith for their tartness, but you can use whatever you like. (About 8 medium)
- 2 TBS butter
Directions;
Preheat oven to 425F. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Stir in the apples. Turn into a pastry-lined plate. Dot with butter. Cover with top crust and cut slits in top. Seal and flute edges. Cover edges with 3-inch flute of aluminum foil to prevent excessive browning. Remove foil during the last 15 minutes of baking. Bake 40-50 minutes or until the crust is brown and juice begins to bubble through the slits.
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