Joanne's Apple Crumb Pie

This apple pie recipe is my own, and it’s always a big hit every year at the Farro Family Thanksgiving Day gathering. It’s especially good when apples are in season. I like to use McIntosh or Macouns.

Joanne’s Apple Crumb Pie


9 inch Pie Shell

8 cups of thinly sliced Apples
¾ cup Sugar
¼ cup Flour
½ teaspoon Nutmeg
1 teaspoon Cinnamon
Dash of Salt

Crumb Topping:

¾ cup Flour
6 tablespoons Butter
½ cup Brown Sugar
½ teaspoon Cinnamon
¼ cup Oat Bran (optional)

Preheat oven to 400 degrees.

Filling: Mix together sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate.

Topping: Mix together flour, butter, sugar, cinnamon, and oat bran with pastry blender until crumbly.

Bake 50 minutes. Cover topping loosely with foil during the last 20 or 30 minutes of baking, so that the topping doesn’t burn.

Cool pie before refrigerating, or serve warm.

Mom Farro's Pumpkin Pie

This recipe is my mother’s, and has been in our family for more than 50 years.  It has five spices, and is perfect for those of us who like a well-seasoned pie.  I make it often for my family, especially for my son, John, who loves to eat it all year round!

Mom Farro’s Pumpkin Pie

Unbaked 9-inch Pie Shell
1 cup Sugar
½ teaspoon Salt
1½  teaspoons Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Nutmeg
½ teaspoon Allspice
½ teaspoon Ground Cloves
1 can (15 oz.) Pumpkin (Plain)
1 can (12 oz.) Evaporated Milk
2 Eggs, well beaten
Preheat oven to 425 degrees.

Whisk together sugar, salt, and spices.  Add pumpkin, milk, and eggs.  Beat with whisk till smooth.  Pour into shell.

Bake for 15 minutes.  REDUCE HEAT to 350 degrees and bake for 35 more minutes, or until custard is set.

Let pie cool (about 2 hours), and then serve or refrigerate.  Enjoy!