Mom's Apple Pie I Recipe - Allrecipes.com
Mom's Apple Pie I Recipe

Mom's Apple Pie I

Recipe by  

"My Mom makes the best Apple Pie I have ever tasted. Now I would like to share her secret with you. Serve with vanilla ice cream if you wish."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
  2. In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
  3. Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
  4. Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2005

I used this recipe for the filling, and the Streusel Apple Pie recipe for the topping. The pie was absolutely wonderful. That’s saying a lot since I grew up on an orchard in a town known for it’s fantastic apple pies. If using a firm tart apple such as Granny Smith, slice apples thinly (approx 1/4”). This will facilitate a good texture without overcooking the pie. I used a regular 9” pie plate (Corning is my favorite), and used 6 medium to large Granny Smiths. Apples cook down; I was taught to pile them into the pie plate and pack ‘em in (before baking, my packed mound of apples rose above the edge of the plate approx. 3 – 4 inches). After heaping the apple mixture into the crust and dotting it with butter, I covered the pie with aluminum foil and placed it into a preheated 450-degree oven. After baking for 10 minutes I reduced the heat to 350 and baked for another 30 minutes while making the streusel topping. I then removed and uncovered the pie, patted the topping on my mound of apples, covered the edge of the pie with a strip of foil to prevent overcooking the crust, and returned it to the oven for another 30 minutes at 350. I had excellent results by following both the filling and topping recipes; I didn’t have whiskey so I used good scotch. I’ll never use vanilla in an apple pie again!

 
Most Helpful Critical Review
Apr 11, 2006

I'm a whiskey girl, so when I saw this recipe had whiskey in it, I was sold. I followed another reviewers advice to pile the apples high (because I faintly remember my grandmother doing this also) but my Granny Smith Apples didn't cook down much at all, so my pies was a 3" mountain! Unfortunatly I thought it turned out fairly bland. I will try the recipe again sometime, but with only 5-6 apples and double the cinnamon & nutmeg.

 
Aug 21, 2007

Can't give this enough stars. The only change I made was to brush the crust with milk before baking.

 
Nov 09, 2002

I made this pie for my father-in-law for his birthday and he hasn't left me alone since! This is a great pie. I did not have whiskey so I subsituted it with Vanilla Extract and it came out wonderful!!! I did a Lattice top as well and it also turned out great!! It is so easy to make and so wonderful! :)!!!!!

 
Jan 19, 2006

I wowed my new boyfriend and his family with this recipe last year! They loved it so much, I didn't even get any leftovers! I am planning on using it again this year, but I will be making a lot more! P.S. This year (2005) I made a pie from this recipe using Splenda instead of sugar for a diabetic friend of mine. He said that it tasted wonderful, and my boyfriend said that he couldn't taste the difference between the Splenda pie and the sugar pie!

 
Jul 14, 2005

This is a great pie! Rave reviews at Thanksgiving dinner. My husband actually said it was better than "mom's". Thanks! The only thing I did differently than recipe was to put a dash of whiskey in some melted butter and brush the top of the pie...then sprinkled with a touch of cinnamon and sugar...just to crisp up the crust. I did this when there was only about 10 minutes left to bake.

 
Aug 07, 2007

This pie is great with the touch of whiskey. I used a crumble topping instead of pie crust and it turned out delicious!

 
Feb 04, 2008

Ever since I made this pie and brought it to our family Thanksgiving dinner, I'm the designated apple pie maker for our holiday get-togethers. This is a marvelous recipe and the whiskey gives it a subtle, spicy kick. It's a winner!

 

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Nutrition

  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 55.3 g
  • 18%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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