Last updated on January 18th, 2020 at 08:13 pm

I love pie! I am a fan of almost any type of pie. They are easy to make, bake, and take places. Apple pie has always been one of my favorites and my mom’s apple pie happens to be the best!

I know, I know. Most of you are saying, “It is your mom’s. Of course, you think it is the best.” However, I do actually have another reason for this claim.

In my opinion, the apples in most apple pies are not cooked enough. My mom’s recipe calls for apples that are nice and soft with lots of spices. That makes for a great pie!

Apple Pie Recipe

6 apples

2 Tablespoons cinnamon

3/4 cup sugar

1 Tablespoon nutmeg

1/2 teaspoon ginger

Approximately 1 Tablespoon butter

NOTE: I typically use 3 Granny Smith apples and 3 Gala apples. I like the tang of the Granny Smiths. Use your preference.

Peel, core, and cut the apples into slices. Place in large saucepan or pot. Cover with water and boil for about 30 minutes. Drain most of the water, leaving about a cup with the apples.

Apples with spices and sugar

Add spices and sugar. Simmer on low for about another 20-30 minutes.

If you are making your crust from scratch (see recipes here), make your crust while the apples are cooking.

When apples are really soft, spoon them into crust. Cut four slivers of butter and place on top of the apples.

With butter on top

NOTE: As you can see from the above picture, there are not always four and they are not always slivers. If you follow my blog you know that I believe it is not about perfection, but having fun while cooking.

Add top crust. If you do a regular top, don’t forget to add vent holes of some kind.

Unbaked pie crust. For this pie, I chose a lattice pattern.

Bake at 450 degrees Fahrenheit for about 10 minutes. The crust should be golden brown.

Apple Pie
Baked Apple Pie

I hope you enjoy this recipe! Let me know in the comments below what you think about my Mom’s Apple Pie.

Disclaimer: It has come to my attention that a few of my family recipes may possibly be found elsewhere. I am simply giving them to you as they have been written in my family cookbooks for years. Where my family may or may not have obtained them through the years, is a complete mystery to me and any similarities are completely unintentional.

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