This classic apple pie features a uniquely flaky, oil-based crust that holds together beautifully while staying tender. The filling is packed with sweet-tart Macintosh apples, lightly chopped to release their juices without turning into applesauce. Warm spices like cinnamon, allspice, and nutmeg create an aromatic depth that fills your kitchen with nostalgia. A simple sugar glaze brushed over the hot top adds a subtle sheen and extra sweetness. Perfect for Sunday suppers, holiday gatherings, or a cozy weeknight treat, this pie pairs wonderfully with vanilla ice cream or fresh whipped cream. It’s a timeless recipe that brings the warmth of home baking to every slice.
Mom’S Homemade Apple Pie
Description
This classic apple pie features a uniquely flaky, oil-based crust that holds together beautifully while staying tender. The filling is packed with sweet-tart Macintosh apples, lightly chopped to release their juices without turning into applesauce. Warm spices like cinnamon, allspice, and nutmeg create an aromatic depth that fills your kitchen with nostalgia. A simple sugar glaze brushed over the hot top adds a subtle sheen and extra sweetness. Perfect for Sunday suppers, holiday gatherings, or a cozy weeknight treat, this pie pairs wonderfully with vanilla ice cream or fresh whipped cream. It&# 226;ÂÂs a timeless recipe that brings the warmth of home baking to every slice.Ingredients
Directions
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Preheat the oven to 425ðF (220ðC).
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In a bowl, combine 2 cups flour, 1/2 cup vegetable oil, 1/4 cup milk, and 5 dashes salt to form the crust dough.
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Divide the dough into two balls and wrap each separately in wax paper.
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Roll out one ball of dough and line an 8-9 inch pie plate with it for the bottom crust.
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In a large bowl, toss the sliced Macintosh apples with light brown sugar, granulated sugar, cinnamon, allspice, and nutmeg.
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Gently chop the apple mixture with a knife to create a slightly textured, chopped appearance.
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Spoon the apple mixture into the pie shell, dot with butter, and sprinkle with a few teaspoons of flour.
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Roll out the second ball of dough and place it over the filling to form the top crust.
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Cut several slits into the top crust to allow steam to escape.
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Place the pie on a baking sheet to catch any drips and bake at 425ðF (218ðC) for 10 minutes.
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Reduce the oven temperature to 350ðF (175ðC) and bake for another 50 minutes, or until the crust is golden brown.
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Remove from the oven and let cool on a wire rack.
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While the pie is still hot, brush the top with a glaze made from 3/4 cup confectioners' sugar, 1/2 tsp vanilla, and enough milk to reach a drizzling consistency.
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Allow the glaze to drip into the slits, then cool completely before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 322.0kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 22.1mg1%
- Total Carbohydrate 83.0g28%
- Dietary Fiber 5.2g21%
- Sugars 74.5g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This oil-based crust is known for being exceptionally flaky. Handle the dough gently to maintain its texture.
Macintosh apples are recommended for their soft texture and sweet-tart flavor, but you can substitute with Granny Smith for a tartier pie or a mix of both for balance.
Always place the pie on a baking sheet lined with parchment or foil. Apple pies often bubble over during baking, making cleanup much easier.
Serve warm with a scoop of vanilla ice cream or fresh whipped cream for a classic dessert experience.
Store leftover pie at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat slices in the oven for best texture.
This recipe originates from a bakery in Kilkeel, County Down, Northern Ireland, from the 1940s.
