Mom's Apple Pies by Kendra McEvoy

November 2012 was mom’s last Thanksgiving. I know, I know. What a depressing start to a blog post, but it leads to one of my favorite memories with mom, so I’m starting there. Every year for Thanksgiving, Mom made apple pies. It was her specialty, and the whole family loved to indulge in her pies. 

Until 2012. Mom was too weak that year. In October, she had chosen to discontinue cancer treatments that were no longer working for her, and, by late November, when Thanksgiving came around, she wasn’t able to make the apple pies. So what did she do?

She insisted that I make the pies. 

Was she kidding me?  No, no she was not.

I remember protesting a little, then requesting that she come over and help me, but that was a little too much too. She helped me over the phone, repeatedly telling me that she knew I could do it. In my mind, I knew I could do it too, but, in my heart, I also knew that I didn’t really want to do it.  I wanted Mom’s apple pies to be on the Thanksgiving buffet, and I wanted her to make them. 

All that said, I have to admit that making those first apple pies, just like Mom’s, is one of my favorite, most treasured memories. She walked me through it and told me it was my job now. 

My job. To make the pies. Mom’s apple pies. 

Because we all knew this would be her last Thanksgiving.

We hosted a house full of people that year, and it was amazing. I cooked a feast for over twenty people, mostly from out of town. Several of mom’s siblings, some of my cousins with their kids came to celebrate the holiday with us. It is truly a most precious memory.

And the pies were a hit. 

Every Thanksgiving since then, I make the apple pies. I pull out the copy of the recipe that is in Mom’s handwriting. I find Alabama Christmas on Spotify. And I make apple pie, sometimes through tears but always with smiles. It’s the most important dish on the holiday menu, and I cherish that time, alone in the kitchen, baking Mom’s apple pie.

Mom’s Apple Pie

2 prepared 9” pie crusts

Filling:

½ Cup flour

1 ½ C sugar

1 T cinnamon

1 ½ t apple pie spice

3 lbs apples, peeled and sliced

Topping:

1 C flour

½ C brown sugar

½ C cold butter or margarine 

 

Directions:

1. Combine filling ingredients in a bowl. Pour half the apple pie filling into each prepared crust.

2. Combine flour and brown sugar in a medium bowl. Add butter. Mix with a pastry blender or fork until crumbly.

3. Top pie filling with the crumb topping.

4. Place a pie shield or strips of foil around the edges of the crust.

5. Bake at 400 degrees for 40-50 minutes. In the last 10 minutes, remove the pie shield and cover the top of the pie with a square of aluminum foil to prevent the topping from burning. 

A couple additional notes. I’ve made these pies with three different kinds of apples: gala, fuji, and honey crisp. Honey crisp is the best and most expensive and hardest to find. All three taste great. Use your favorite pie apple. It’ll be perfect.

And pie crust? Do what makes you happy. Pillsbury works fine. It’s what Mom used. I use a Bob’s Red Mill Gluten Free pie crust, and I use gluten free flour in the crumb topping. It works great too. Don’t stress over making your own crust. It’s not worth it. Mom’s apple pies should make you happy. 

Let me know if you try this recipe! Mom would be thrilled to know I’m sharing it with you!