Apple Pie

For those of you that just want a good old-fashioned pie recipe!

Pie crust for 2 layers:

  • 2 1/2 cups of flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1/2 cup cold water

Combine flour and salt in a large bowl.  Cut the shortening in until it resembles coarse crumbs.  (using your fingers work the best).  Stir in water with a fork 1 tablespoon at a time until dough forms a ball.  Wrap in plastic and refrigerate.  You can make this a day ahead.  The colder it is the flakier your crust will be.

Apple filling:

  • 9″ pie plate
  • 8 cups of sliced peeled granny smith apples
  • 2 tablespoons of lemon juice
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter
  • 1 egg yolk and 1 tablespoon milk beat together.

In a large bowl combine the apples and lemon juice. Add the rest of the ingredients except the butter and egg mixture. Toss well until coated.

Divide your chilled dough in half.   Roll one half out on a floured surface for the bottom of the pie.  Fill with your apple filling and dot the top with the butter.

Roll your 2nd half of dough for the top.  I cut mine in strips with a pizza cutter to make a lattice top.  If you roll out a solid circle, make sure you cut a few slits on the top.  Seal your edges all the way around the pie. Brush the top with the egg mixture.

Bake at 425 degrees for 15 minutes.  Reduce heat to 350 degrees and bake another 40-45 minutes until crust is golden brown and filling is bubbly.

Serve warm with french vanilla ice cream.  Enjoy!


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