MOM'S APPLE PIE
Steps:
- Mom's Apple Pie Preheat oven to 450 degrees. Crust: 2 1/4 cups flour, 1 tsp salt. Mix together in a bowl or large measuring cup with a fork. In a separate measuring cup, put 2/3 cup of vegetable oil and 1/3 cup milk (or soy milk if you want a vegan pie - I actually think the crust is better and flakier with soy milk - who knew?). Dump the liquid ingredients into the flour/salt mix and stir together with a fork until combined. This makes two pie crusts. Pat crust into pan or roll out and place bottom crust in pie plate. Note: I usually pat the crust into the bottom of the pie pan (because it's easier and I'm lazy) and then roll out the top crust and refrigerate it while you work on the filling (refrigerated crust is less likely to burn). Filling: Cinnamon sugar 7-8 granny smith or other tart apples (Rhode Island Greenings, Macs), peeled, cored and sliced thin (this is the critical trick of Mom's pie - you can really layer a lot of apples sliced thin). Sprinkle bottom of crust with cinnamon sugar. Slice apples into pie crust; sprinkle with cinnamon sugar every apple's worth or so. Keep layering apples & cinnamon sugar until apples piled in center are a few inches high. Cover with top crust, seal the edges and vent by cutting an "A" in the top (it's a Mom tradition). Sprinkle top with cinnamon sugar if desired. Turn heat down in oven to 350 degrees. Place pie in oven and bake for 45 minutes to an hour, until apples are slightly soft when pierced with a knife and apple juice starts bubbling thru vent. Serve with vanilla or dulce de leche ice cream or whipped cream if desired. Then eat some for breakfast the next day, if there's any still left!! Streusel topping option: 1 stick butter, ¾ cup brown sugar, ¾ cup flour
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