Yes, I know there are thousands of recipes out there for apple pie, but mine has always gotten rave reviews, so I’ll post the recipe to see if people were just being nice. I like it and I think you will, too. The recipe is a modification of one that my Mother baked when I was a kid – I learned how to bake pies under her instruction.

Filling

6 medium Granny Smith apples
1 tsp. cinnamon
1 c. sugar
1/3 c. flour

Peel and quarter the apples, then slice them thinly lengthwise, 8 to 10 slices per quarter. Set aside. Combine the cinnamon, sugar, and flour and set that aside also.

Crust

2 c. unbleached flour
1 tsp. salt
1/2 c. safflower oil
1/4 c. cold milk

Sift the flour and salt three times, then add the oil/milk mixture and combine. You may need a tad more oil and milk – it depends on the humidity, like all baking. The crust should be smooth and slightly oily – not crumbly. Cut in half and roll out between two pieces of waxed paper, then place pie pan upside down on the crust and flip the crust and pan over. Remove the waxed paper and lay in the sliced apples in layers, adding the sugar/flour/cinnamon mix as you build the layers. Roll out the other half of the crust, place it on top, pinch to seal the two crusts and cut six vents in the top so that the moisture from the cooking apples can escape.

Bake in a preheated 350 oven for about 45 minutes or until the crust is browned. The pie is done when the apple juices start to bubble through the crust at the edge of the pan.

Enjoy and Merry Christmas, all!