Unless your mom doesn’t bake, you probably think your mom’s apple pie is the best apple pie there is. I certainly do. Our mom’s apple pie comes from an old cookbook that she scanned for me, although it’s really more of a guideline. My biggest change is using all brown sugar rather than brown and white sugar. The extra brown sugar brings in more of a caramel taste to the filling and topping, and really, is there a better flavor to add to an apple pie than caramel? I contend that there is not.
Choosing apples for an apple pie is very important. You want apples that have a firm flesh that will stand up after baking, preferably ones that are in season in your area. Mealy apples won’t hold up and will leave the pie with much less texture. In this particular pie, I used half fuji and half granny smith apples. You want a combination of sweetness and tartness, whether it comes from all one type of apple, or from multiple types. If you’re lucky enough to live near a farmer’s market, ask around at stands with fresh apples, particularly if there are types that you don’t recognize. The best pie I’ve ever made was with an apple that I’d never heard of, but which the woman at the apple stand assured me was the perfect pie apple. When such a resource isn’t available, I use the advice on this page for guidance.
