Recipe by Rita Wittwer
"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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pastry for a 9 inch double crust pie
tart apples - peeled, cored and sliced
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!
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.
Can't give this enough stars. The only change I made was to brush the crust with milk before baking.
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! :)!!!!!
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!
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.
This pie is great with the touch of whiskey. I used a crumble topping instead of pie crust and it turned out delicious!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Apple Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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