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Pie Crust Ingredients:
*Tip: If this is your ﬁrst time making this pie
crust, make a double batch to be sure you
have enough crust.
Apple Pie Filling Ingredients:
- 2 cups all-purpose ﬂour
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons butter
- 6 tablespoons shortening
- 6 to 8 tablespoons ice water
- 1 tablespoon lemon juice
- 5 tart apples
- 1 cup sugar
- 2 tablespoons ﬂour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon cider vinegar
- 1 tablespoon butter
Mix the Pie Crust Ingredients:
Mix the Filling Ingredients:
- Mix the ﬂour, salt and sugar in a
large bowl. Warm the butter in the
microwave until it is soft, but not
melted. Cut the warmed butter
and the shortening into the ﬂour
mixture using a pastry blender.
Stirring with a fork, sprinkle the
ﬂ our mixture with enough ice water
to hold the dough together. Gather
it into a ball.
- Wrap the pie crust dough in plastic
wrap. Place it in the refrigerator for
20 minutes or more, while you make
the pie ﬁlling.
Assemble the Pie:
- Fill a bowl with water and add the
lemon juice. Peel and slice the apples,
placing them into the water/lemon
juice mixture as you cut them. This
will prevent the apples you cut ﬁrst
from turning brown.
- Mix the sugar, ﬂour, cinnamon, salt
and cider vinegar together in a large
- Drain the water off of the apples and
add them to the sugar mixture.
Bake the Pie:
- Now that your pie crust has had
plenty of time to cool, divide it into
two, equal halves.
- Roll out one of the balls of pie
crust until it is about an 1/8th of an
- Wrap it loosely around the rolling
pin and unroll it onto your pie pan.
Shape it to ﬁt the inside of the pan.
Poke holes in the bottom of the
crust with a fork. This will let the
steam out as the pie bakes.
- Put in the apple mixture. Cut the
butter into 4 pieces and put on top
of the apples. This will give the
ﬁ lling rich ﬂavor.
- Roll out the remaining pie dough
and place it on top.
- Trim off any extra dough and pinch
the edge together with your ﬁngers.
Slice some air vents in the top of
Cut long strips of tinfoil and place
them around the edge of the pie.
This will prevent the crusts edge
from burning while it bakes. You will
want to take the tinfoil off about ten
minutes before the pie is done. This
way, the apple pie will have a golden
brown edge. For a glossy eﬀect, brush
a small portion of egg white on top of
the crust when you remove the tinfoil.
Bake your pie at 400 degrees for 50-
*Tip: Place a cookie sheet covered in
aluminum foil on the lowest oven rack (not
on the same rack as the pie) to prevent any
overﬂ ow from reaching the bottom of the
Appeared in print on 7.1.09.