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My Mom’s Apple Pie


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My Mom’s Apple Pie


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My Mom’s Apple Pie

My Mom's (Lily Vail) Apple Pie, the best pie recipe ever and it freezes well.


  • Ready Time : 0 min



  • 2-1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1 teaspoon grated fresh lemon peel, optional
  • 1/2 cup cold butter or margarine
  • 1/3 cup cold vegetable shortening
  • 4-6 tablespoons cold milk, juice, water or melted ice cream
  • Apple Filling (recipe below)
  • 1 tablespoon butter or margarine

Apple Filling

  • 3 pounds pie apples
  • 1/2 cup sugar, approximately
  • 2 tablespoons lemon juice
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour


To make the crust, combine the flour, sugar, salt, and lemon peel, if used, in a large bowl. Cut the butter or margarine and shortening into chunks and add the chunks to the flour mixture. Work the fat into the flour mixture until the ingredients resemble crumbs (use your hands, a pastry blender or the pulse feature of a food processor). Add the liquid, using only enough to gather pastry into a soft ball of dough (start with 4 tablespoons). Cut the dough in half and flatten each half to make a disk shape. Wrap the dough in plastic wrap and let it stand at least 30 minutes.

Preheat the oven to 350 degrees. Lightly flour a pastry board or clean work surface. With a rolling pin, roll one half of the dough on the floured surface into a circle about 1/8-inch thick, making sure the circle is larger than the pie pan by about 1 inch. Place the dough in a 9” or 10” pie pan. Pour the apple filling into the pastry-lined pan. Cut the butter or margarine into small pieces and place on top of the filling. Roll out the remaining dough and place it over the filling. Gently press the bottom and top crusts together along the flared edge of the pie pan. For a fluted rim, press your thumb and index finger against the outside of the rim, or crimp it with the tines of a fork or the blunt side of a knife. Cut steam vents in the top crust with the tip of a sharp knife or the tines of a fork. Bake the pie for 50-60 minutes or until golden brown.

Apple Filling

Peel and core the apples then cut them into slices. Place the slices in a bowl. Add the sugar, lemon juice, cinnamon and flour and toss the ingredients to coat the apple slices evenly.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




5 Responses to My Mom’s Apple Pie

  1. That crust is just begging to be eaten! Love it!

  2. Looks perfect!

  3. Ronnie this looks amazing thank you for sharing it with us — Apple Pie a la mode is one of my most favorite desserts — this one is just calling for a scoop of vanilla ice cream!!!

  4. I live in Israel. What can I use instead of the shortening? an I use canola oil?

    • You can sometimes find shortening in the German Colony at Super Hamoshava or at Osher Od in Talpiot.

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