Mom's Thanksgiving Apple Pie

Made  times
Joy 2

"This is my favorite apple pie recipe any time, anywhere, EVER. Mom passed this recipe on to me -- she deserves all the credit. The slight tang of lemon in the apple pie is contrasted with crunchy sweet crumble crust. Enjoy!"
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2 h 8 servings yields 1 9 inch pie
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Bake the refrigerated pie crust as directed. Set aside.
  2. Prepare the pie filling: Peel and cut all apples into chunks.
  3. Mix the sugar, flour, cinnamon and salt together and toss the apples in the mixture.
  4. Add the apple mixture onto the pie crust.
  5. Squeeze juice from a quarter of a lemon over pie.
  6. For the crumble crust: Add flour, brown sugar, cold butter and salt to food processor. Mix well.
  7. Cover pie with mixture.
  8. Adjust the oven rack to slightly lower than halfway up the oven.
  9. Place pie on top of cookie sheet to catch the drips.
  10. Bake at 425 for 10 minutes.
  11. Turn down to 350 and continue baking until golden and bubbly.
  12. If the crust is done before the pie is bubbly, lightly cover with foil.
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