Have you ever eaten something so good you just can’t stop eating it? Well ladies and gentleman this apple pie is that good!
I grew up in Wisconsin where the fall is filled with crisp clean air and gigantic trees changing a dozen shades of orange and yellow. Every fall my dad’s cousins would come from South Dakota and we would all head to Mukwonago. Mukwonago is an idyllic part of the world that only exists in movies. The people are sweet as pie, the shops are beyond adorable and the hospitality makes you feel like you are right at home.
After many years of going to the same pie shop the owner and my mom had become friends. My mom is a superb chef and the woman shared her secret apple pie recipe with my mom so she could make it for her dinner club. The family of dairy farmers now has a website and sell their pies for all to enjoy. Check out more of their story here! From that moment on my mom was the designated pie maker. What’s funny is she doesn’t even like to bake but she can make a mean apple pie!
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup butter soften
Make the top crust in a food process on pulse or combine by hand.
Pillsbury Pie Crust – in the refrigerator section of your favorite store.
8 to 9 cups apples peeled, cored, and thickly sliced
(Use a mix of 3 different apples -always use Golden Delicious and Granny Smith)
1/2 cup sugar
2 tablespoons flour or cornstarch
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces
Equipment: 9-inch aluminum pie pan, 1 medium-sized new brown paper bag
Arrange a rack in the center of the oven and preheat to 375 degrees F.
Make the Filling: In a medium bowl, toss the apple slices, sugar, flour/cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the prepared pie shell and dot with the butter. Crumble the top crust onto the pie. Slide the pie into the brown paper bag, fold open end over, and staple bag closed. Place it on a sheet pan. Bake for 1 hour.
Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes.
Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.
To make the apple pie even more appealing my mom uses the remnant pie crust and these miniature leaf cookie cutters to drop a few little leaves on the top of the struddle topping.
Below I included this printable version for easy baking!
This pie isn’t just for Thanksgiving…I love to make it for family gatherings, as a new neighbor gift with the recipe stapled to the bag, and for Christmas.
Happy Thanksgiving Everyone!