Mom's Apple Pie

This is the practical mom version of apple pie: a homemade crust that’s worth the trouble, a can of pie filling that saves all the apple peeling and slicing. The trade-off lands in the right place. The crust is the part you actually taste; the filling is just the filling.

The crust uses an old water-displacement trick to measure shortening. Pour ¼ cup of cold water into a 1-cup measuring cup, then pack in shortening until the water reaches the 1-cup line. You’ve measured exactly ¾ cup of shortening without scraping a single sticky surface, and the cold water has chilled the fat at the same time.

A milk wash and a dusting of sugar over the top crust bake into a golden, slightly crackled finish. The sugar caramelizes into glossy patches and the milk helps brown the crust evenly. Don’t skip this step. It takes 30 seconds and visually transforms the pie.

Cool fully before slicing so the canned filling has time to firm up enough to hold its shape on the plate.

Pro Tips

• Use a quality canned apple pie filling, not ‘apples in syrup.' Pie filling has the right cornstarch-thickened consistency; plain apples in syrup will be runny.
• Dot the filling with cold butter pieces before topping with crust. The butter melts into the filling and adds richness that canned filling alone lacks.
• Make sure the steam slits are wide enough. Tiny slits can seal closed during baking and let pressure build, blowing out a side seam.
• Cool the pie at least an hour before slicing. The cornstarch in canned filling needs time to set, otherwise the wedges will run.

Variations

• Stir 1 teaspoon of fresh lemon zest and 1 tablespoon of lemon juice into the canned filling for brightness.
• Sprinkle ¼ cup raisins or chopped pecans over the filling before topping with crust.
• Brush the top crust with maple syrup instead of milk for a deeper, glossier finish with extra flavor.