My family’s apple pie recipe

Quick background: My family is known for their pies. My mom and grandma have been baking pies for decades, and my great grandma did it before them. Baking is a huge part of how my family spends time together. Whenever they are bringing pies somewhere, like a church potluck, they get asked for the recipe over and over. They’ve both been told, many times, that they should bake pies and sell them professionally. My mom always laughs that “people don’t know what real pie is supposed to taste like anymore.” It isn’t very hard, and I promise you it’ll taste 10x better than anything you can buy from the grocery store. With that, I give you my family’s apple pie recipe as written out by my mother and transcribed by me. Please enjoy, and happy thanksgiving.

One crust: (double for 2-crust pie)

1 stick of butter 3 1/2 ice water 21/4 cu flour 1/4 tsp baking powder 1/2 tsp salt

Cut butter into flour/salt/baking powder mixture, which has been whisked together.

Dough should be buttery-colored, thoroughly mixed in. Add ice water, mix lightly with fork. Roll onto floured board.

Preheat oven to 450°.

After peeling and thinly slicing approx. 1 lb apples, add: 1/2 cup white sugar 1/2 cup packed dark brown sugar Lemon juice 1/2 tsp cinnamon 1 tsp nutmeg 1/2 tsp ground ginger Tiny pinch of salt Miniscule pinch of allspice or cloves (Careful. It’s potent!) 1/3 cup dark molasses 1/3 cup water, or less 1/4 cup flour

Mix apple mixture well so that slices are well-covered with seasoning. Add lemon. Mix. Add water, stir mixture. Add flour (which will keep mixture from being too runny.)

Put apple mixture into pie shell pricked several times with a fork. You can go ahead and make a full pie, since apples will cook down. (grease a 9-inch pie plate well.) Cover pie with a second crust, make slits in the crust to “vent,” crimp the edges.

Bake in a preheated hit oven for 10-12 minutes till pie crust “sets.” Turn oven down to 350° and continue baking for approx an hour, or until mixture bubbles out and a knife inserted into apples comes out easily.

When pie is juicing and apples are soft, it’s done.

submitted by /u/Loose_Koala534
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