Miriam’s Apple Pie

My mother-in-law, Miriam Boschek, was an award-winning pie maker. My interest in pies began when my husband made his mother’s apple pie.  This is her recipe, simple, but  balanced and reliable.

Ingredients for a 23 centimeter or 9-inch pie:

  • 10 – 12 apples – a mix of cooking and eating apples is best. We like to use Red Delicious, McInsosh, Braeburn, Granny Smith and Gala, but the fact is, you can use any apple as long as they tend to hold their shape upon baking.
  • 100 – 200 grams (1/2 to 1 cup) white or brown sugar or a mix. Amount according to sweetness of the apples.
  • 30 – 40 grams (1/4 – 1/3 cup) AP flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg

    Peel, slice or dice apples, coat with dry ingredients, place in pie shell (unbaked lower crust), add 5 or 6 good slivers of butter, put on top crust and decorate. Sprinkle with cinnamon sugar. Refrigerate for at least 30 minutes, then put directly onto lowest shelf of oven at 200 °C (400 °F). After 15 minutes reduce heat to 175 °C (325 °F) and bake for 1 hour. If bottom crust is not fully baked, cover top with foil and continue baking for 15 minutes. Let cool somewhat before cutting and serving. We serve with whipped cream or vanilla ice cream.