Every Thanksgiving, I’m asked to make what’s become our traditional family apple pie. The tradition started about 10 years ago when my mom, the original resident baker, decided to make one in place of her family-famous rum cake. From the moment she served it in her green apple pie plate, everyone went crazy for it. The year after the first presentation, Mom asked me to make the pie, making one single tweak to the recipe. Ever since, it’s been demanded for Thanksgiving and Christmas. Mom makes sure I don’t disappoint.
For the crust, you can use your favorite recipe or store-bought. What’s key is that it be “buttery” but not oily. For a bit of sheen, you can brush a little bit of melted “butter” (i.e. Earth Balance) with some almond milk.
Momma Mac & Li’l Mac’s Spiced Apple Pie
Source: Momma Macaroon’s Baking Guidance
- 2 9in. pie crusts or 1 double pie crust recipe
- 6-7 large Granny Smith apples
- Juice of 1 lemon
- 1 Tbsp. cornstarch
- 1/2 c. sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. allspice
- 1/8 tsp. mace
- 1/8 tsp. nutmeg
- 1/4 tsp. Kosher salt
- 2 Tbsp. soy margarine, melted
- 1/8 c. non-dairy milk
- Preheat oven to 350°F. Prepare a 9in pie plate with bottom crust. Set aside
- Peel, core and slice the apples. Place in a large bowl. Pour over the lemon juice and sprinkle the cornstarch. Toss to prevent browning
- In a medium bowl, mix together the sugar and spices until well-combined. Sprinkle over the apples. Toss again to coat the apples with the sugar and spice blend. Spoon apples into pie plate. Cover with top crust and flute edges.
- In a small bowl, mix together soy margarine and milk. Brush mixture onto top crust (You won’t need to use the entire mixture. Use enough to just cover)
- Place pie on baking sheet. Using a fork, prick top crust evenly. Place pie in oven, and bake for 65-75 minutes or until crust becomes golden