There’s millions of people that probably swear by their mother’s apple pie, and I’m one of them. However, my sister-in-law Kristen was kind enough to provide the following “objective” review of mom’s pie, from the perspective of a non-pie person:
I’m not a pie kinda gal. I like cream pies, but fruit pies just have never been my preference. My mother-in-law, Debbie, has been making apple pies since the dawn of time [Editor's note: Mom's not that old] and from what I hear, they are to die for. I think I might have tried a bite of one of her apple pies a long time ago, but I don’t remember being swept away. And that was the last time I’d tried a bite until… a couple weekends ago.
Talk about scrumptious! I don’t know what my problem was (probably taste buds that didn’t know any better), but this is the best apple pie EVER! The double crust is so flaky that it melts in your mouth, but it’s strong enough to hold its own against the pie filling. And, oh, the pie filling – fresh, local apples that are so gooey, you don’t want to stop eating the slice.
This is one fabulous pie. Try as some might, it cannot be duplicated. The love, patience, and experience that she puts into her pie makes the end result beg to be eaten in one sitting.
I give her pie 8 out of 5 pies. (That’s right – it’s that good)
Recipe
Well, mom’s not so good about actually sending me recipes, but she told me that she basically uses the recipe out of her old Betty Crocker Cookbook. I found one online from Betty that sounds similar here.
Mom also mentioned something about “the tupperware method” for her pie-crust. I’m going to make her write a post about that later, though. She’s a product of the times when tupperware parties were the the candle parties of today, so that should be an interesting post.
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