Mom’s Apple Pie

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What you’ll need:
9-inch pie plate
5 – 6-quart pot 
Pastry brush
Baking sheet – to put the pie on to avoid leaks and spills in the oven

Mom's Apple Pie

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  • 4 granny smith apples
  • 2 – 3 Cortland/Empire or another hearty apple that can take the heat
  • 2 Macintosh apples
  • 1/3 cup of sugar
  • 1/2 cup of water
  • 1 teaspoon of cinnamon
  • One lemon cut in half
  • 1 tablespoon butter
  • Egg wash
  • Pie crust – homemade or purchased



Peel and slice your apples and put them into a bowl with half of the lemon (the lemon should be squeezed and dropped into the water). This will stop the apples from discoloring.


Add the apples, sugar, cinnamon, water, into the pot and squeeze of the other lemon half and the butter.


Bring it to a boil and stir. Let it boil for 5 minutes then remove it from the heat and cover for at least 10 minutes.


Using a slotted spoon, carefully put the apples into your pie crust – making sure that you reserve all the liquid in the pot. Once all the apples from the pot have been put into the pie shell now add the sliced and peeled Macintosh apples (you can peel and slice at the same time you’re doing all the apples and just reserve them in the water until you’re ready to use them.


Take the top crust and gently lay it over your mound of apples. Make a ½ inch hole in the middle of the top. Beat the egg and using a pastry brush, paint the egg wash all over the top and sides.


Bake for 45 minutes or until the pie is nicely browned


Once you take it from the oven add the reserved liquid from the cooking of the apples right into the middle of the pie where you made to whole before you put in into the oven.


Let the pie cool before serving.

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