If you follow us on Instagram (or you’ve checked the shop lately!), you know our warm weather styles have launched. Personally, I couldn’t be happier about this. It’s got me thinking about beach trips, barbecues, and all the sunny-day, no-school things.
Today, in honor of the patriotic pieces in the collection, I’m sharing one of my favorite all-American recipes, my mother-in-law’s apple pie. There are so many different kinds of apple pie (like the classic one shown above and numerous different ones I've pinned), but this is my favorite. She has been making it as long as I can remember, and it’s actually the only non-chocolate dessert my husband, Josh, will eat. I love it because the crumbly topping makes the pie even sweeter, and when it comes to dessert I say the sweeter the better.
I’m sure she can make this pie from memory but I had her write it down to share with you for your own summer get-togethers and un-rushed family dinner nights.
5 Granny Smith apples, cored and sliced thin
1 teaspoon cinnamon (heaping)
¼ teaspoon salt
¾ cup sugar
¼ cup flour
1 pre-made pie crust shell (unbaked)
1 cup brown sugar
⅔ cup flour
¾ stick butter
Preheat oven to 350℉. In a large bowl, mix together all the ingredients for the pie (except for the crust). Pour into the unbaked shell. Place the topping ingredients in a separate bowl, and use a fork to combine. Bake for 45-50 minutes until top is brown and filling is bubbly. Serve warm with a scoop of vanilla ice cream.
Of course, as I mentioned, this crumbly brown-sugar version isn’t the only way to get your apple pie fix. There are hand pies, classic crust-topped pies, apple pie dip, salted caramel apple pie bars (yasss!), and more. I pinned recipes for these and several others that I plan to try this summer. Check them out on our food board.
-by Mandy // @milkandhoneytees