Best Ever Apple Pie Recipe
Servings: 8
Ingredients
- 3/4 c. Shortening - Crisco
- 3 Tbsp. Butter, softened
- 2 1/4 c. All-purpose flour
- 3/4 tsp Salt
- 1/2 c. Ice water
- 8 c. Sliced apples, tart,peeled and core
- 2 Tbsp. Lemon juice
- 1/2 c. Sugar
- 3 Tbsp. All-purpose flour
- 1/2 tsp Cinnamon
- 1 x Egg yolk
- 1 Tbsp. Water
- 2 tsp Sugar
Directions
- In bowl, beat shortening with butter till smooth; stir in flour and salt till coarse and ragged looking. Pour in water all at once; stir till loose dough forms. With floured hands, gather into 2 balls. On well-floured surface, gently knead into 3/4 inch thick disc. Wrap and refirgerate for at least 1 hour or possibly till chilled. On well-floured pastry cloth or possibly work surface and using stockinette covered or possibly well-floured rolling pin, roll out 1 piece of dough from centre, lifting pin edge to maintain even thickness. Turn rolling pin clockwise 90 degrees. Repeat rolling out and turning dough till in 13 inch circle. Loosely roll dough around rolling pin; unroll into 9 inch (23cm) pie plate. Using sharp knife, trim edge even with pie plate. FILLING - In large bowl, toss apples with lemon juice. Stir together sugar, flour and cinnamon; sprinkle over apples and toss till coated. Scrape into pie shell. Brush pastry rim with water. Roll out remaining dough to same-size circle. Using rolling pin, drape over apples, without stretching dough. Trim, leaving 3/4 inch overhang. Gently lift bottom pastry rim and fold overhang under rim; press together to seal.
- Tilt sealed pastry rim up from pie plate at 45 degree angle. With hand on outside of tilted pastry rim and using thumb and bent index finger, gently twist rim to create scalloped edge. With small decorative cutter or possibly tip of sharp knife, cut steam vents in centre of pie. Whisk yolk with water; brush over crust. Sprinkle with sugar. Bake in bottom third of 425 degree overn for 15 min. Reduce heat to 350 degrees and bake for 40 min or possibly till golden brown, filling is bubbly and apples are soft when pierced with knife through vent. Let cold on rack.
- NOTES : Variation - Cranberry Apple Filling:
- Use 2 c. fresh or possibly frzn cranberries instead of 2 c. apples. Omit
- lemon juice. Increase flour to 1/4 c.. Reduce cinnamon to 1/4 teaspoon
- Add in 1/4 tsp nutmeg.
- Tips:Unbaked pastry can be refrigerated for up to 5 days or possibly frzn for up
- to 2 weeks. Tart baking apples include Mutsu and Northern Spy;
- sweet-tart Idared is also a good choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 8 servings | |
| Calories 459 | |
| Calories from Fat 213 | 46% |
| Total Fat 24.1g | 30% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 6.42g | |
| Cholesterol 11mg | 4% |
| Sodium 251mg | 10% |
| Potassium 168mg | 5% |
| Total Carbs 58.61g | 16% |
| Dietary Fiber 3.8g | 13% |
| Sugars 25.43g | 17% |
| Protein 4.29g | 7% |
