Apple Pie with ice cream

Mom’s Classic Apple Pie

Apples, apples, and more apples…………

Definitely time to make Mom’s Classic Apple Pie!  Fall has arrived, leaves are starting to fall, and it is a great time to take a trip to the apple orchard.  Who knew that there is such a huge variety of apples?

 

 

 

 

 

 

 

 

 

 

 

 

Use this apple for that, and this apple for this, and on and on.  Some sweet, some tart-it is really quite interesting.  Using the right apple for the right purpose makes all the difference.  Plus, you know they say, “an apple a day, keeps the doctor away”.  I found a great source of information regarding everything you would ever want to know about apples at the US Apple  Association

For Mom’s Classic Apple Pie you cannot go wrong  with the Cortland apple.  Cortland  apples are crisp, juicy, and have a tart-sweet taste. The texture is perfect for baking.

I wanted my slices uniform in size, so after peeling, used my apple corer/slicer and then again sliced into thirds.  The sugar, cinnamon, ginger, nutmeg mixture is just the  right combination.

 

 

 

 

 

 

 

 

A warm slice of  Mom’s Classic Apple Pie topped with a scoop of vanilla ice cream is a heavenly treat.

Mom’s Classic Apple Pie

 

 

 

 

 

 

 

 

 

Mom’s Classic Apple Pie

Ingredients

  • 1 pastry for 9" double crust pie, store bought
  • 2 3/4 pounds Cortland apples, thinly sliced
  • 1 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon butter
  • 1 egg white, beaten, foamy

Instructions

  1. Preheat oven to 375.
  2. Line a 9" pie plate with bottom crust, following directions on box. Set aside.
  3. Place sliced apples in a large bowl. Sprinkle with lemon juice.
  4. In small bowl, combine dry ingredients. Add to bowl of sliced apples, toss, coating evenly.
  5. Place coated apples in pie plate. Dot with butter. Top with crust. Seal and flute as desired. Add a few slits. Brush with foamy egg white.
  6. With foil, loosely cover edges.
  7. Bake 30 minutes. Remove foil and return to oven for another 20 minutes, or until browned and bubbly.
  8. Remove from oven. Cool on wire rack. Serve warm with a scoop of vanilla ice cream.

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