This delicious apple pie recipe is my mom’s — she’s been making it for as long as I can remember. She recommends using two different types of apples in the filling to maximize the flavor of the pie. Whenever I make it, I top the pie with a quick lattice crust, which makes it both look and taste delicious. It’s great warm or cold, topped with ice cream or cheddar cheese, and for breakfast or dessert. Enjoy!
This year, my new year’s resolution was to bake Michael one pie a month. So, it’s only appropriate that I begin the year with the recipe for our favorite pie crust. It’s a butter and shortening crust from KitchenAid that is simple to mix up. While the dough is resting in the fridge, you can make the pie filling of your choice — or simply use a canned pie filling to make things even easier. I used this crust last summer to make a delicious blueberry pie, as pictured above, and today I’m baking an apple pie as I write this post. This no-fail pie crust is delicious every time.
This pie is brought to you by my parents, who drove to Minnesota for our wedding with a 5 quart pail of freshly-picked blueberries and the gift of a Kitchenaid stand mixer (thanks, mom and dad!).
I don’t have a lot to say about this pie, except that it’s delicious and fairly simple to make. I mixed the pie crust in the Kitchenaid, and then put the filling together while the dough was chilling in the fridge. This pie does need to cool for about 2 hours after baking, so it pays to plan ahead with this recipe.