Mom’s Apple Pie

Leaves tipped golden. Harvest wafting through the air. Hayrides, pumpkins, cups steamed full.

“Oh, Marilla,” she exclaimed one Saturday morning, coming dancing in with her arms full of gorgeous boughs” ‘I’m so glad I live in a world where there are Octobers. It would be terrible if we just skipped from September to November, wouldn’t it?”  Anne of Green Gables L.M. Montgomery

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And then there’s apple pie! Nothing like it in the world and this kitchen like my mother’s and her mother’s and her mother before cocooned in the smell of apples and cinnamon.

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APPLE CRUMB PIE

1 deep dish frozen pie crust

6-7 peeled and sliced apples (fairly thin slices) I like to use granny smith or a mix of different apples

1 TBL cinnamon

¾ cup sugar (brown or white works)

Mix together in bowl and place in pie shell. I like my apples to come up in a mound a few inches above the crust as they will shrink when baking

CRUMB TOPPING:

6 TBL butter cold and diced up

¾ cup flour

½ cup sugar

Crumble all ingredients in a bowl with your hand or in a food processor. The end consistency should be crumbly. Sprinkle on top of pie.

Place on a pizza stone and put in a 375 oven for 40-45 min. or until the juices begin to seep out of pie. It is NOT done until this happens even if the top is browning. You may need to turn the oven down if it is getting too brown before the juice runs.

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