Superb Apple Pie

I  know it might be overkill to post another dessert for the Thanksgiving feast, but as I was sorting through my mother’s old recipes I came across this apple pie recipe and the memories came pouring in.  This absolutely perfect dessert is the only pie recipe my mother made.  And quite frankly, it’s the only one I need, with it’s crusted layers of buttery crunch and warm gooey apple filling.  As wonderful a cook as my mother was, she left the pie making to other, seemingly more talented bakers, including her own mother.  Pie making can be intimidating.  So when her mother passed away, the pie making fell to Marie (as in Marie Callender’s) most of the time, which isn’t a bad thing at all.

Somewhere along the line, she adopted this apple pie recipe because it is really fairly fail-proof especially the crust.  You don’t roll it out, don’t need to fret over a fancy edge and it’s made with oil, coconut or canola, rather than lard, so in a way I feel better about it, plus it turns out the most flaky, layered crust you’ve ever tasted.  The apples are tossed with cinnamon and nutmeg, sugar and flour which transforms into a pool of sugary apple heaven in the oven.  But the topping is the best–mounds of soft, melt-in-your mouth buttery goodness .  Enjoy every bite!

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