In Memory of Mom's Apple Pie

This weeks marks eight years since my mother passed away from breast cancer. Today, as I perused the produce aisle, I was tempted by the MacIntosh, Romes and Granny Smiths to bake her famous apple pie.

My childhood memories are puncuated by the vision of piles of red and green apple peels filling the kitchen sink. I would pull the peels on top of the pile, munching as I did my homework while my mother prepared her grandmother's beloved pie. Now, my namesake, Grandma Bessie, made her crust from scratch. Her secret ingredients were a dash of lemon or orange juice in the crust and filling and a layer of corn flakes under the apples. My mom used Ritz pie crust which was probably the only prepared crust without lard. I have used Marie Callendar's and sprinkle my bottom crust with Cinnamon Toast Crunch but everything else remains the same.

During the final weeks of my mother's life, she would share with me some of her recipes for brisket, stuffed chicken breasts, and that famous pie. As with most women, our recipes will outlive us. We hope our children continue to make our lasagna, brisket, wontons, or pierogis long after we are gone.

Yesterday, my younger daughter helped me slice the apples with the same kind of gadget my mother used. "When I grow up, I am going to be a great cook," she proudly noted. I am sad my daughter never had the chance to know my mother. Yet, from a certain angle, she resembles her and certainly shares her childhood spunk.

In a sense, our loved ones never leave us. We are bequeathed their favorite recipes, maybe some jewelry or a favorite scarf. We reminisce with family members and friends. We look at old photographs, fondly remembering the past.

To immortalize my mother, my grandma Fran, and her mother-in-law Grandma Bessie, I leave you the family recipe for apple pie.

Mom's Apple Pie

prepared double pie crust

1/2 c. crushed cornflakes (or Cinnamon Toast Crunch)

4 MacIntosh apples, pared, cored, sliced

4 Granny Smith apples, pared, cored, sliced

3/4 c. sugar

2 T. flour

1/2 tsp. cinnamon

1/4 tsp. salt

1 T. orange juice or lemon juice

Butter

Preheat oven to 425 degrees. Toss apples, sugar, flour, cinnamon salt, and orange or lemon juice in a large bowl. Line pan with half of pie crust. Sprinkle bottom of crust with 1/2 cup crushed cornflakes or Cinnamon Toast Crunch. Fill crust with apple mixture. Dot with butter. Cover with top crust. Pinch sides and make fork impressions in top crust. Bake 10 minutes at 425 degrees. Reduce temperature to 350 degrees and bake for an additional 50 minutes or until top browns.