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Beline Obeid
May 09, 2013
In celebration of Mother’s day this year I asked my mom, Marguerite, to share her recipe for homemade apple pie. The yummy flavor of this made from scratch pie (and crust) is permanently etched in my memory. Together with my sister, Janice, and friends, Carl and Virginia, we watched my mom prepare a pie then made one of our own.

My Mom’s Apple Pie

6 to 8 tart apples, peel, cored and thinly sliced

1 tablespoon lemon juice (optional)

3/4 cup sugar, plus a bit more for dusting

2 tablespoons flour

2/3 teaspoon cinnamon

dash or two of ground nutmeg

2 tablespoons cold butter, halved and quartered for the crust

2 cups flour

2/3 cups vegetable oil

1/3 cup whole milk

wax paper for rolling out the dough

 Place prepared apple slices in a large bowl. (If apples are on the sweeter side toss with lemon juice.)

In a small bowl combine sugar with two tablespoons flour, cinnamon and nutmeg. Sprinkle mixture over apples and toss well to evenly coat apple slices.

Set aside.

Preheat oven to 400 degrees.

Place two cups flour in a medium bowl. Whisk together vegetable oil with milk than add (all at once) to flour. Mix well to form a ball of dough. (If the dough seems dry add a few drops of milk.) Divide dough into two pieces (2/3 to 1/3 third).

Wet a flat surface with a few sprinkles of water. Lay a sheet of wax paper over surface.

Place larger half of dough on wax paper and cover with another sheet of wax paper.

Using a rolling pin carefully roll out dough (working from the edges first, not center) to create a circle about 1 inch larger than your pie plate (9 to 10 inches). Remove top sheet of wax paper then pick up bottom sheet of wax paper and invert dough into pie plate.

Fit dough around edges evenly. Spoon prepared apples into crust, along with any juices from the bottom of bowl. Apples will be piled high but will settle down while baking. Dot apples with cubed butter.

Repeat steps with wax paper and roll out smaller dough. Place dough over apples and carefully remove wax paper. Use your fingers to pinch bottom and top dough together around pie’s edge.

Use a sharp knife to cut 3 to 4 inch slits in top dough (to allow steam to escape). Sprinkle top of dough with ½ teaspoon sugar.

Bake at 400 degrees for 50 minutes to one hour, until slightly more than golden brown.

Our apple choice was McIntosh. My mom also likes to use Jonathan apples.

My mom has been baking this pie (two at a time) for more 40 years.

Happy Mother’s Day Marguerite Rouleau, mother of nine. Mother of mine.

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