Apple Pie

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)


IngredientsApple Pie


  • 2 ¼ cups unbleached unsifted all-purpose flour
  • ¾ teaspoon salt
  • 10 tablespoons unsalted butter, chilled and cut into ½ inch pieces
  • ½ cup vegetable shortening, chilled
  • 6 tablespoons very cold water
  • 2 teaspoons apple cider vinegar


  • ¾ cup sugar
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fresh grated nutmeg
  • 2 tablespoons up to 3 tablespoons as needed tapioca flour or cornstarch
  • ¼ teaspoons salt
  • 3 pounds apples, peeled, cored and sliced into ¼ inch wedges
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces


Prepare pastry

  1. In the bowl of a food processor fitted with chopping blades, process flour and salt five seconds.
  2. Add butter and pulse four times.
  3. Divide shortening into four lumps and add to bowl.  Pulse four times and scrape the bowl.
  4. In a liquid measure, combined the cold water with vinegar.
  5. With machine running, slowly add mixture in a steady stream through the feed tube.  Keep pulsing until dough almost gathers together. There should be several large clumps of dough in the bowl.
  6. Remove the dough and gently pressed together.  Divide dough into two pieces, one slightly larger than the other.
  7. Shape each piece of dough into a 6 inch desk, dust with flour, and wrap lightly in plastic wrap. Refrigerate at least one hour.
  8. When ready to bake, place one oven rack in the lowest position and another in the center of the oven.  Place a heavy baking sheet on the lower rack and heat oven to 450°.
  9. On a lightly floured surface, roll the larger pastry disk into a 13 inch circle.  Fold dough into quarters.  Center the point of the dough in the center of the 9 inch pie plate, then unfold from the dough.
  10. Lift the overhanging edge of pastry all around the pie plate so that the pastry lines the plate loosely but snugly; do not stretch the dough to fit.  Leave excess pastry overhanging edge.
  11. Between two sheets of floured wax paper, roll remaining pastry disk into a 12 inch circle.

Prepare filling

  1. In a large bowl, combine ¾ cup sugar, cinnamon, nutmeg, tapioca flour, and salt.
  2. Add apples and toss to combine.  Drizzle lemon juice over apple filling, toss again to combine.
  3. Spoon filling into pie plate, mounding apples in center.
  4. Distribute butter pieces evenly over filling.  Lightly brush overhanging edge of pastry with water.
  5. Remove top layer of waxed paper from pastry circle; invert pastry on top of filling.   Press edges to firmly seal. Using scissors, trim excess pastry to within ½ inch of rim. Flute edges.
  6. Lightly brush the top crust with water and sprinkle with remaining 1 tablespoon sugar.  Using knife, cut for sleds in the top crust.
  7. Place pie on baking sheet; bake 15 minutes.  Transfer the pie and baking sheet to center rack and reduce oven temperature to 350°.
  8. Continue baking until crust has browned and thickened juices are bubbling, about one hour more.  Transfer pie to wire rack; let cool completely before serving.

Serve warm with a scoop of vanilla ice cream if desired.

Use a Pie & Cake Marker to cut in steam hole and help in cutting equal portions.

Print Friendly, PDF & Email
Posted in Apple Pie, Baking, Pies Tagged with: ,

Post a Comment

Your email address will not be published. Required fields are marked *

Subscribe to our “Recipe of the Week”


feed-icon-40-sharp TW FB-f-Logo__blue_40

Healthy Eating for Kids
CrockPot Girls Recipe Collection