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Mom's Favorite Apple Pie


  • 6-8 large apples -I like a mixture of Granny Smith and Jonathan's
  • ¾ cup sugar
  • 1-2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 4 tablespoons flour
  • 1 tablespoon lemon juice
  • 2 teaspoon vanilla extract
  • Butter
  • Egg sugar, cream for top crust


  1. Peel, core and slice apples. Set in large bowl. Mix in sugar, spices, flour, and lemon juice. Place pastry in a 9 inch pie plate. Sprinkle with vanilla . Dot with butter. Top with crust. Crimp edges. Cut steam vents. Brush either beaten egg or egg white, sprinkle with sugar or brush with cream or milk and sprinkle with sugar. Bake at 375 for about 50-60 minutes. May need to cover with foil for half of baking time.
  2. -If you are baking pie for a crowd, you may use a single recipe for Fresh Cranberry Apple filling and a single recipe for crust. Make the filling as directed and place in a lightly greased Extra-Large Rectangular Roasting Pan approx (16 5/8 x 11 7/8 x 2 5/8 inchesold in most grocery stores. Roll out the filling to fit the edge of the pan and place on top of the filling. Each recipe should feed approx 24-30 people depending on the size of piece. There is no bottom crust on this pie, so it will bake up a little faster than a two crust pie, and the filling is not stacked as high, so the apples will also cook in less time. I baked two pies per oven at 400 degrees for about 45-50 minutes or until the filling is bubbly and the crust is golden. Let cool for at least 2-3 hours before serving.