Well, Shanon, I won’t have time to make the pie before we come, but I’m bringing a lot of apples, so I’ll make a pie fresh for us when we get there.
In order to save me from having to write this recipe out, my mom has given me permission to share with the rest of the world the recipe for the best apple pie in the history of mankind. This is what I call. My mom is not so vain about her cooking. And I can be vain about it, because it’s not my recipe.
Mom’s French Apple Pie
- 6-8 tart apples (Macintosh or Spartan usually), peeled and sliced VERY THIN*** (This is the secret to this recipe. I would say the apples are cut about 2.5-3 mm thick. Whatever you’re used to in most apple pies, we make about 4 more cuts per piece. THIN. The extra effort is worth it!)
- 9 inch pie shell
- 1 c. sugar (separated into two 1/2 cups)
- 1 tsp. cinnamon
- 3/4 c. flour
- 1/3 c. butter/margarine
Arrange layers of apple in pie shell. Make a mixture of 1/2 cup sugar and the cinnamon. Sprinkle that between each layer of apples. Mix the other 1/2 cup sugar with flour and cut in the butter until crumbly. Sprinkle this over the top of the pie. Bake at 400 for 40 min. Cool.
You don’t want this pie hot, but not cold either. It’s best slightly warm. And dare I say that it doesn’t need vanilla ice cream on the side? Well, I don’t ever have ice cream with it. But some people do. But I don’t think it needs it.
Makes 8 servings.