Recipes // Desserts // Rebecca's Mom Apple Pie

Rebecca's Mom Apple Pie


By Rebecca Budig's Mom



  • 11/4 cup sifted flour
  • ½ tsp salt
  • 1/3 cup vegetable oil


  • 2 lbs Granny Smith apples (6-7 medium apples)
  • 2 Tbsp lemon juice
  • 2 tbsp flour
  • ½ cup sugar
  • Dash salt
  • 1 tsp cinnamon (McCormick)

Crumb topping:

  • 2/3 cup All-Purpose Flour
  • 1/3 cup light brown sugar
  • 1/3 cup butter



  1. Sift together the flour and salt
  2. Mixing with a fork, slowly add in the oil, until fully combined
  3. Add and mix in cold water
  4. When dough has come together, place it on a floured surface and roll out with a floured rolling pin
  5. Place rolled out crust in your pie dish

Crumb topping:

  1. In a medium bowl, combine flour and sugar
  2. Using a pastry cutter, cut in butter, until your mixture resembles thick cornmeal
  3. Refrigerate until ready to use


  1. Cut your apples into paper thin slices. You can cut them by hand, or use a mandolin.
  2. In a large bowl, lightly toss your apples with lemon juice, flour, sugar, salt and cinnamon

Building your pie

  1. Add apple filling to your pie shell (no need to pre-bake the crust)
  2. Sprinkle your chilled crumb topping over the apple filling
  3. Bake in a pre-heated oven at 400 degrees, for about 1 hour. If pie crust starts getting too brown, line the edges with foil
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