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Mums Apple Pie

Mums Apple Pie This is the pie my family raves about. The secret’s in the best new apples you can find. They should smell good, not of chemicals! There should be 2 or 3 varieties mixed together too.

Makes 1 large pie.



  • 2 1/4 c all purpose flour
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar (optional)
  • 4 Tbsp (1/2 stick) cold unsalted butter
  • 1/2 c Crisco vegetable shortening
  • 4-6 Tbsp ice water


  • 8-9 medium apples (Golden Delicious, Pippin, Honeycrisp, etc.)
  • 1/2 c sugar
  • 2 Tbsp flour
  • 1/8-1/4 tsp cinnamon (not too much)
  • dash salt
  • 1 Tbsp lemon juice (omit if using very tart apples)
  • 1 Tbsp butter


  • 1 Tbsp milk or buttermilk
  • 1-2 Tbsp sugar



  1. In large bowl, blend flour, sugar, salt, and cream of tartar. Use a box grater to shred the cold butter into the bowl of dry ingredients. Add shortening and use a pastry blender to cut the butter and shortening into the flour until there are small pea-sized lumps throughout.
  2. Add enough of the ice water, tablespoon by tablespoon, to form a cohesive dough ball. Do not over-mix or handle more than necessary.
  3. Gather into rough ball shape, divide in two, and form each half very briefly into a rough disk shape. Roll out to 10 inches in diameter on floured wax paper, flouring the tops and rolling pin generously.
  4. Transfer one crust to a 9.5 inch pie pan and press any tears together. Leave the top crust on wax paper and lay it on top of the pie plate. Refrigerate while preparing filling.


  1. Preheat oven to 375 degrees F.
  2. Peel apples, cut in quarters, remove core and cut in 1/3 inch slices. Place in large bowl.
  3. In a small bowl, blend sugar, flour, cinnamon, and salt. Add to apples and stir until all slices are evenly coated. Stir in lemon juice. Pour into chilled bottom pie shell and distribute evenly. Dot with butter.

Assembly and Baking:

  1. Fold top crust in half to make it easier to transfer to pie. Center crust, unfold, and turn under edges. If some places have too much overhang, trim and use, if needed, on another edge. Crimp the edges and flute them.
  2. Brush crust with milk. Sprinkle with sugar. Cut 6-8 slits in top. Place pie on baking sheet to catch drips. Bake in the center of oven, turning once, for a total of 50-60 minutes, or until the filling bubbles through the slits or at edges.
  3. Cool 15 minutes or until no longer bubbling. Transfer to cooling rack. Serve warm, at room temperature or chilled.

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