When I was younger, my Mom would take us apple picking every fall. We always went to the same farm in “upstate” New York (sidenote, my family called any place across the border in NY “upstate” even if it wasn’t very far north) and so it was a yearly tradition. Another tradition was my Mom’s homemade apple pie that she would make as soon as we got home with our pickings. My Mom’s style of apple pie consisted of a very thick bottom crust, loaded with apples, and a top crust. My favorite part was the bottom crust, because the top of it would get nice and juicy from the apples but since it was so thick, the bottom of the crust would not get soggy, so it was a nice contrast of textures.
I was able to make it out this past fall to an apple orchard, so I decided that my Mom’s apple pie was the first thing on my list to make with my bounty. I called her up for the general guidelines, as she doesn’t use recipes. She gave me her version of ingredients and techniques, which I wrote down and then went to work.
The one thing I forgot, which in hindsight seems obvious to me, is that because my Mom doesn’t use recipes or precise measurements, the amounts she gave me for the recipe would not replicate exactly. For example, she said she uses 2 cups of flour for the crust. I used 2 exact measured cups, and I realized something was off when I went to roll out the dough. There was definitely not enough dough to give that thick bottom crust I adore.
When I called my Mom up to ask about it, she was like, “I don’t measure, remember?” Two cups for her is 2 drinking-sized cups, not measuring cups! Well, I should have figured. Two drinking-sized cups of flour is much more than 2 measuring cups, which would explain why my crust was much thinner than the one my Mom makes. So, another recipe which I will have to try again, this time keeping in mind my Mom’s way of baking, which hopefully will result in something very close to her delicious and memorable homemade apple pie!