Saturday Yumminess: Mrs. Norris' Apple Pie

My friends from college, Billy and Sharon are visiting this weekend.

I get to see them at least once a year when they come down to visit.

Every time we are together this story gets told:

Billy was a minor league baseball player and their first year of marriage they were living in CT. I drove four hours to spend Easter with them. Billy had a game that day so Sharon and I decided to prep for the Easter meal (we had several other players and Billy's sister and BIL coming) before heading to the game. At 22 years of age, we thought we knew it ALL.

(I see you smiling and nodding your head.)

Among all the other prep, we peeled the potatoes and cubed them and decided we'd transform them into the yummmmmy mashed potatoes when we returned.

Ummm, we returned to BLUE potatoes.

We didn't know you had to cover them in water.

After a frantic phone call to Sharon's mother, she told us they were fine to eat. Well first she had to stop laughing, and then she assured us it was strictly aesthetic.


Those blue potatoes have never been forgotten. Nor repeated. But they were eaten. Billy's always been a good sport like that.

I did come away with a keeper recipe I use EVERY Thanksgiving.

Sharon's MIL's easy, peasy recipe for apple pie.

I've since dubbed it:

Mrs. Norris’ Apple Pie

Pie Crust
1 T. flour

1T. sugar
1 t.c cinnamon
Sliced apples

Crumb Topping:


1 stick butter
1 c. flour
¾ c. brown sugar

Add 1 T. flour to bottom of pie crust. Arrange sliced apples and sprinkle with sugar and cinnamon.

Crumb Topping:

Mix stick butter, flour and brown sugar by hand to form crumb topping.

Top pie.

Bake 350 degrees for 45 minutes.


I apologize for the lack of picture to accompany this recipe.

Use your imagination.

Can you smell what the mama's been cookin'?