Alan's Apple Pie

Alan, now 19, is Maria's son. He has a severe milk allergy so many of her recipes have been adjusted to remove any dairy. This is a pie that she and Alan have perfected over the years.


1 unbaked pie crust (easy pie crust recipe below)


6 tart apples

1½ cup granulated sugar

¼ cup water

1 Tbsp lemon juice

1 tsp cinnamon

¼ tsp nutmeg


Peel apples.

Place in saucepan with sugar and water.

Cook slowly until apples are tender.

Add lemon juice, cinnamon, and nutmeg.

Pour into an unbaked 9-inch pie plate.

Bake at 300°F oven 1 hour.

Easy and delicious!

Sarah's Easy Push Pie Crust

No Rolling!

This is the pie crust Maria's husband's grandmother made for all her pies. She was a Home Economics teacher. It's easy, with no worries about tearing, but it won't do for a traditional top crust. For fruit pies that needed a top crust, she would make an additional half recipe and crumble it over the top of the filling before baking. 



2 Tbsp cold milk (soy milk also works well)

½ cup vegetable oil

1½ cup flour

1 tsp sugar

¼ tsp salt (fruit pies)

½ tsp salt (nut pies)

1 tsp salt (meat pies)


Mix milk and oil in measuring cup, beat with fork until cloudy.

Mix flour, sugar, and salt in pie pan and make a well in the center.

Pour milk and oil mixture into the well.

Mix thoroughly until the dough is evenly mixed.

Press dough onto sides and bottom of pie pan in an even layer, using a low fluted edge.

For recipes that call for a baked shell: bake at 400°F for 12 to 15 minutes until golden brown.

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