My Mom makes the best ever apple pie and it is truly a delight!
This is the perfect recipe for apple pie for anyone who wants an old-fashioned, tasting pie with a flaky crust. This is my Mother’s, Dorothy Hagerman, recipe that I am sharing with all of you. I have enjoyed many slices of my Mom’s pie over the years. One of my fond memories is when she sprinkle left over bits of pie crust with cinnamon and sugar and roll into mini cinnamon rolls. We loved enjoying those bonus treats since it was hard to wait to dinner time to enjoy the pie. Go ahead and impress your family and friends.
Check out more great Pie Recipes and learn about the history of Apple Pie.
Please check out my Old-Fashioned 4th of July Picnic menu which includes our family’s favorite Grandma Hagerman’s Apple Pie.
We had Grandma Hagerman show us how to make her pie for What’s Cooking America several years a go. The video is a “hoot”!
Preheat oven to 400 degrees F. Prepare pie pastry.
In a large bowl, combine sugar, cinnamon, nutmeg, and cloves; set aside.
Peel, core, and slice apples approximately 1/4-inch thick. Toss apple slices in sugar mixture until well coated.
Spoon apple filling into pastry-lined pie plate and dot with butter. Cover with remaining pastry and flute. Cut slits in pastry so stream can escape. Brush milk over top and then sprinkle 1 tablespoon sugar onto top of pie crust.
Bake 45 to 50 minutes or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer and the crust is golden brown and apples are tender.
Remove from oven and cool on a wire rack before cutting and serving.
Serve warm or at room temperature.
Makes 8 servings.
* Choose cooking apples on the tart side, such as Granny Smith, Jonagold, or Macintosh apples.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
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This is a very easy-to-make recipe. One that you can do at the last minute! I love my cast-iron pans, and I’m always trying out new recipes in them.
My mother used to make these for our family when I was young. My father loved these dumplings, and they were such a favorite for our family that we would make a whole meal of these dumplings.
This is my Mother’s, Dorothy Hagerman, Apple Turnover recipe. It is so good!
I love the taste of apples and lemons together. The added punch of lemon zest and the pecans gives this apple crisp a unique flavor.
A wonderful time of year for cooking with apples, and this dessert or breakfast dish will hit the spot on those cool, crisp days.
Categories:Apples Baking Dessert Recipes Fall Fourth of July Fruit Pies & Tarts Heirloom Recipes Thanksgiving Videos- Cooking Videos
4 Responses to “Mom’s Apple Pie Recipe”
I only bake pies very rarely. Maybe that’s why I didn’t notice there’s no flour/thickner listed. My pie turned out soupy and so wet the bottom crust started getting waterlogged. Very sad. I had planned to bring this for thanksgiving.
Erin, I am sorry you apple pie turned out soggy. This recipe was my mothers and she cooked it often never using flour. A likely culprit that would make your pie watery is the type of apple that you used. Per the recipe, use a TART BAKING APPLE, they have less water in them. Eating apples are much sweeter and can turn to a watery mush in your pie. I also cook apple pie until I see the filling bubbling in the air vents then remove from oven and let it cool completely before cutting.
I used granny smith apples, and waited 4 hours until cutting. I also used your 175° temp. I’m not putting down your grandmas pie, it did have a good taste, just really runny and soft.
Whats Cooking America
I recommend baking until you see juices bubbling out of the crust slits. Then let the pie cool down before serving so the apple filling thickens.