Mom's Apple Pie

**Mom's Apple Pie** is the seventeenth recipe feature in Cinnamon Roll Murder

Preheat oven to 350 degrees F., rack in the middle position.

## Ingredients

* 2 frozen deep dish piecrusts ***(or make your own)***
* 3/4 cup white sugar
* 1/4 cup flour
* 1/4 teaspoon ground nutmeg ***(freshly ground is best, of course)***
* 1/2 teaspoon cinnamon ***(if it’s been sitting in your cupboard for years, buy fresh!)***
* 1/4 teaspoon cardamom
* 1/4 teaspoon salt
* 6 cups sliced, peeled apples ***(I use 3 Granny Smith and 3 Fuji or Gala)***
* 1 teaspoon lemon juice
* 1/2 stick cold salted butter ***(1/4 cup, 2 ounces, 1/8 pound)***

### Prepare your crusts:

* If you use homemade piecrust, roll out two rounds. Line a 9-inch pie pan with one round, and reserve the other for the top crust.
* If you use frozen piecrust, buy the 8-inch deep dish kind. Leave one right in its pan and let it thaw on the counter. Loosen the second one from the pan while it’s still frozen, flip over the pan, and tip the piecrust out on a floured board. When it thaws and flattens, it’ll become your top crust.

### Prepare the apples:

* Mix the sugar, flour, spices, and salt together in a small bowl.
* Prepare the apples by coring them, peeling them, and slicing them into a large bowl. When they’re all done, toss them with the teaspoon of lemon juice. ***(Just dump on the lemon juice and use your impeccably clean fingers to toss the apple slices – it’s easier.)***
* Dump the small bowl with the dry ingredients on top of the apples and toss them to coat the slices. ***(Again, use your fingers.)***
* Put the coated apple slices in the pan with the piecrust. You can arrange them symmetrically if you like, or just dump them in as best you can. There will probably be some leftover dry ingredients at the bottom of the bowl. Just sprinkle those on top of the apple slices in the pie pan.
* Cut the cold butter into 4 pieces and then cut those pieces in half. Place the pieces on top of the apples just as if you were dotting the apples with butter.

* Fold your top crust in half. Move it over to the apple laden pie pan and plunk it on top. Unfold it and spread it out on top of the pie. Squeeze the edges from the top crust and the edges from the bottom crust together. ***(Use a little water for “glue” if the crust just won’t cooperate.)***
* With a sharp knife, cut 4 slits in the top crust about 3 inches long, starting near the top and extending down the sides. ***(This is a very important step. Not only does it let out the steam when the pie bakes, releasing a delicious aroma that’ll have the neighbors knocking at your door, it also provides a way to sneak in those pieces of butter you cut if you forgot to put them on the apples before you covered your pie with the top crust. Don’t laugh. I’ve done it.)***
* Put your pie on a baking sheet with sides that will catch any drips. Bake it at 350 degrees F. for approximately one hour, or until the top crust is a nice golden brown and the apples are tender when you pierce them with the tip of a sharp knife.
* Alternatively, you can leave off the top crust and top your apple pie with French Crumble.

#### **French Crumble:**

* 1 cup all-purpose flour
* 1/2 cup cold butter
* 1/2 cup brown sugar

* Put the flour into the bowl of a food processor with the steel blade attached. Cut the stick of butter ***(1/2 cup, 4 ounces, 1/4 pound)*** into 8 pieces and add them to the bowl. Cover with the 1/2 cup of firmly-packed brown sugar.
* Process with the steel blade in an on and off motion until the resulting mixture is in uniform small pieces.
* Remove the mixture from the food processor and place it in a bowl.
* Pat handfuls of the French Crumble in a mound over your pie. With a sharp knife, poke several slits near the top to let out the steam.
* Place your pie on a baking sheet with sides that will catch any drips. Bake it at 350 degrees F. for 50 to 60 minutes or until the apples are tender when pierced with the tip of a sharp knife and the French Crumble is golden brown.

**Hannah’s Note: Sally always serves this pie with all the sides people could possibly want. She has vanilla ice cream, cinnamon ice cream, sweetened whipped cream, crème fraiche, and sharp cheddar cheese. She also offers plenty of strong coffee, or her special cinnamon coffee (see Sally's Cinnamon Supreme Coffee.)**