Mom’s Apple Pie
From the recipe box of travel writer Carole Terwilliger Meyers.
No other pie has ever matched the deliciousness of my mom’s apple pie. I’m proud to say my own comes close, but I rarely eat anyone else’s apple pie. My high school friend, Jeanne Wichmann Lish, says:
Apple pie without cheese
is like a kiss without a squeeze.
So be sure to have some on hand when you bake this pie! I prefer a nice cheddar.
6-10 apples, depending on size; Pippins preferred, but Gravensteins and Granny Smiths are also very good.
Peel and slice thin. Put in a bowl.
1-2 tsp. lemon juice
Sprinkle over apples slices and mix gently.
2/3 cup sugar
¼ tsp. nutmeg
1/8 tsp. salt
½ tsp. cinnamon
Combine, then mix with apples. Place into bottom crust in a 9-inch pie plate. (Though it isn’t as good as my mom’s made-from-scratch crust, I like and often use Pillsbury’s refrigerated crust to save time.)
½ tsp. grated lemon rind
Grate over the apple filling.
1 Tbl. butter
Cut into little dots and place over apples. Place on top crust. Pinch edges and prick the crust with a fork (to let the steam out).
400 degrees, 50 minutes.
Cool for at least an hour. Serve with cheddar cheese or vanilla ice cream.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)