I’ve been making this recipe since the early 1990s. I remember my youngest son coming home from a sleepover at a friend’s house. He was going on and on about how wonderful his friend’s mom’s apple pie was. Of course I had to call her for the recipe! He was right, it is literally the very best apple pie I’ve ever had! One of the many holiday traditions for my family over the years.
(credit to the Junior League of Seattle)
- 1 1//2 cups flour
- 1/2 cup vegetable oil
- 2 tablespoons milk, very cold
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
In a large bowl, mix together flour, oil, milk, sugar and salt until blended. Pat mixture into a 9-inch pie pan, spreading dough evenly over bottom and up sides. Crimp edges of dough around pie dish.
- 6 cups apples, peeled, cored and sliced thinly (about 6 lg apples)
- 3/4 cup sugar
- 3 tablespoons flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Toss apple slices with sugar, flour, cinnamon and nutmeg and place in unbaked pie shell.
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup butter
Mix together flour, sugar and butter until it becomes a crumbly texture. Sprinkle over apple filling.
Place pie on a baking sheet on middle rack of preheated oven at 350 degrees. Bake for 60 minutes or until apples are tender and bubbling. Serve warm with vanilla ice cream if desired.
Tips & Variations
You can experiment with different varieties of apples. Granny Smith, Golden Delicious, McIntosh are all great cooking apples.
I’ve added chopped almonds, pecans, walnuts and/or cinnamon to the topping over the years but the recipe is wonderful as it stands.
One or two pies is never enough, I usually have to make at least four pies at a time to keep everyone happy over the holidays.