Here is to another Recipe Redux post! I love being a part of this blogging community and being connected with so many others who share a passion for healthy eating, food blogging, food photography, etc. The theme for June is…
Pie Love: Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
I knew right away when I read this months theme I wanted to make Mom’s apple pie. She makes it every year over the holiday’s and it is unlike any apple pie out there. Seriously, it really is! Every time I make it I tell her we have way too many sliced apples, but we always manage to get all of those apples packed in there. This recipe is fun because the pie recipe was inspired by an apple cookie bar recipe and she has recreated it by coming up with her own crust recipe. The fun part about the crust is the graham cracker crumble that goes on the crust before you layer the apples! As I was making the pie today I was thinking how yummy it would be to use crumbled cinnamon graham crackers next time..mmmm.
I know the theme is to put a healthy twist on a pie…but this apple pie was too good not to share and I didn’t want to mess it up by changing anything! This can be a perfect dessert for your fourth of July gatherings…and it is so fun to get mom, grandma, sisters, or any other loved ones in the kitchen and make a pie from scratch. Enjoy! 🙂
Mom's Apple Pie
- 1 egg yolk reserve the egg white
- 2.5 cups flour
- 1 tsp. salt
- 1 cup butter soft
- 1 tsp. baking powder
- 1 tsp. white vinegar
- 1 cup graham cracker crumbs
- 8-10 Granny Smith core removed, peeled, and sliced 1/4 in thick
- 1 cup + 2 T white sugar
- 2 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/3 cup flour
- 1 egg white
- 1 cup powdered sugar
- 1-2 T milk
- 1/2 tsp. vanilla extract
Preheat oven to 350 degrees F
For the crust: Add enough milk to the egg yolk to measure 2/3 cup and set aside. Combine the flour + salt in a medium sized bowl. Cut in butter until crumbly. I use a fork to get the butter into "pea size" pieces. You can use a pastry blender or two knives to cut. With a fork, stir in the milk mixture until the dough forms a ball.
Divide in to halves. Roll out 1/2 to fit the bottom on a large pie pan. Roll out the other for the top and set aside.
For the filling, sprinkle the graham cracker crumbs on the bottom crust over the bottom dough layer in the pie pan. In a large bowl mix sliced apples, sugar, cinnamon, nutmeg and flour in a small bowl and mix. Lay out the other rolled out dough to make the top of the pie and place on, being sure to pinch the edges. Be sure to poke a few hole on the top of the crust and design the crust as you wish. With a fork, beat the reserved egg white until foamed. Brush over the crust and sprinkle the remaining cinnamon mixture on top.
Cover the edges of the crust loosely with foil and bake for 45-60 minutes. Once pie is cooked and has cooled down, drizzle the sugar over the top.