Ingredients
Pie Crust:
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup vegetable shortening, room temperature
- 1 egg
- 2 tablespoons cold water
- 1 tablespoon white vinegar
Apple Filling:
- 5 Northern Spy apples
- 3/4 cup fine sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
Directions
Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
Preheat oven to 400 degrees F.
Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.
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By Shazana
Advance, NC
on February 05, 2012
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This is the best crust for an apple pie ever! The secret is to flour the board like crazy and keep it covered in flour while you roll the crust out. Also, I used Granny Smith apples and only used 4 because I found this to be better than the time I made it with Northern Spy apples. Just be sure to let the crust chill for 15-30 min and keep it floured!
By hypergal813
on January 22, 2012
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the dough was too wet adn didnt stick
By viola376
CA
on January 12, 2012
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This was my first time every attempting to make a pie, let alone from scratch. And my friends and I thought it tasted fantastic. I have to say though I also had trouble transferring the pie crust dough. I ended up just rolling out the dough on wax paper covered in flour, and just flipping that into pie tin when I had a big enough circle. Worked surprisingly well.
Read all 71 reviews