The time-honored moniker we’ve all come to know and love – ‘Mom’s Apple Pie’ isn’t just a saying, it’s a fact. We’ve all grown up loving mom’s apple pie. I mean I think we’d each agree that our own, specific, individual mothers bake the most delicious, uniquely tasting apple pie in the world. So, its natural that at some point in time, we’re going to want to learn this most secret and difficult of recipes to pass along from generation to generation. For me, that time is now.
I have attempted to bake my mom’s apple pie recipe no less than 10 times and out of the ten times I think I have come very, very close on 2, maybe 3 occasions. At first I wasn’t sure exactly where I was going wrong in the recipe as the ‘juice’ seemed a bit to watery. After some trial and error, adding more of this and taking away some of that, I narrowed down the culprit.
Too much sugar. So I subtracted from the amount of sugar my mother initially told me to use (after all, the pie dish I was using was smaller than my mother typically used). This was more of a delicate matter than I had anticipated, as I whipped up multiple iterations of my mother’s pie design each week.
Consistency is what I strove for. Consistency and the capability of being able to bake this pie with referencing instruction but by pure instinct and knowledge.
Needless to say, I am very nearly there, though not completely comfortable at revealing the recipe and process just yet. A few more attempts me thinks! Stay tuned…