Crust
1 cup all purpose flour
1 stick of butter, I use unsalted, she used salted
1/2 teaspoon salt
1/3 cup ice cold water
Combine flour and butter until it has a coarse crumb, like lumpy oatmeal. I use a food processor; my mother used her beautiful hands and Revere stainless steel bowl with a single ring on the side that sweetly jingled as she worked the dough. Add water until it barely holds together, wrap in plastic and deep chill. The longer the dough rests the better the crust. Roll pie dough out, place in 10-inch pie plate and flute the edge. Refrigerate while you make the filling.
Filling
3 lbs. jumbo Macintosh apples, peeled and sliced thinly
1/2 cup sugar
3 tablespoon flour
1-cup heavy cream
1 1/2 teaspoon cinnamon
1 egg
In a large bowl combine all the ingredients except for the sliced apples. Mix well with a whisk. Add apples with a large spoon, coat well. She always used her hands instead of a spoon and I do the same. Pour the apple custard into the chilled piecrust, dot with small pieces of butter and sprinkle with cinnamon.
Bake for 45-50 minutes at 375 degrees.
If it starts to get too brown place a piece of tin foil loosely over the pie. Bake on a cookie sheet, as it tends to drip.
Let the pie rest until it comes to room temperature or refrigerate overnight. You won’t be able to cut a piece that holds together until the custard sets but that never stopped us from cutting into it when it was still warm.
- Recipe courtesy of Brenda Athanus