MOMMA'S APPLE PIE

MY MOTHERS APPLE PIE HOLDS THAT EXTRA SPECIAL PLACE IN MY COOK BOOK. ITS ONE OF THOSE MEMORIES THAT I WILL HOLD ONTO FOREVER, ONE THAT I HOPE I CAN GIVE TO MY DAUGHTERS SOMEDAY. STANDING AT THE KITCHEN COUNTER LEARNING HOW TO PEAL AND SLICE AN APPLE, HOW TO ROLL OUT THE PERFECT IMPERFECT PIE CRUST. I LOVE AND CHERISH THOSE LESSONS.

FIRST THINGS FIRST. YOU WILL NEED APPLES!. I LOVE HAVING APPLES JUST SITTING AROUND IN MY KITCHEN, I KEEP THEM IN A BOWL LIKE IN THE PICTURE. I THINK THEY ARE A BEAUTIFUL ADDITION TO MY KITCHEN. WHEN THEY START TO GET WRINKLED AND NOT APPEALING TO JUST EAT THEY BECOME PIE.

INGREDIENTS:

FRESH APPLES

1/2 CUP SUGAR

1/4 CUP BROWN SUGAR

1/4 CUP FLOUR

2 TBL. CORN STARCH

1/2 tsp. NUTMEG

1/2 tsp. CINNAMON

PINCH OF SALT

HEAT OVEN TO 425*

COOK FOR 50-60 MINUTES (OR UNTILL CRUST IS GOLDEN BROWN)

THIS IS A PICTURE OF ALL THE YUMMY DRY INGREDIENTS. SUGARS, FLOUR, CINNAMON, NUTMEG, STARCH, SALT & FLOUR.

RINSE APPLES, PEAL AND SLICE. FOR CRISP APPLES IN THE FINISHED PIE SLICE THICK PIECES FOR SOFT STICKY FILLING SLICE APPLES THIN. I LIKE A COMBINATION.

MIX ALL YOUR DRY INGREDENTS TOGETHER IN SEPERATE BOWL.

POUR DRY INGREDIENTS ON YOUR APPLES AND MIX IT ALL TOGETHER. PUT THE WHOLE MIXTURE IN YOUR FABULOUS PIE CRUST. (RECIPE FOR CRUST IS BELOW) PUT THE REST OF YOUR PIE CRUST ON TOP, CRIMP YOUR CRUST WITH YOUR FAVORITE METHOD, I USED A FORK ON THIS ONE. SPRINKLE THE TOP OF YOUR PIE WITH CINNAMON AND SUGAR.

BAKE AT 450* FOR 50-60 MINUTES OR UNTILL YOUR CRIST IS GOLDEN BROWN.

LET COOL BEFORE ENJOYING.

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