5 Videos | Photo: Apple Pie Recipe
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 country*cottage
Battle Ground
on March 18, 2012
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I made this recipe today and was surprised at how little time it took especially with an apple, peeler/corer/slicer i picked up for $10 a bed bath and beyond. I took the advice of some other reviews by adding way more apples of assorted kinds, double the flour in the filling, adding caramel syrup to the filling, adding more cinnamon to the filling, and egg washing the top of the pie before sprinkling with cinnamon and sugar. This pie was a huge hit tonight! I will definitely be making it again!
By An-na
Largo, FL
on February 23, 2012
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Last night, I baked this pie. My first applie pie from scratch. Pretty darn good! Here's what I did. I left the dough in the fridge for almost an hour. Multi-tasking cooking. I used the secret to flour the board, but wanted to make sure no to over do it. Still sticky...apparently you need lots more flour! I used 7 small Granny Smith apples, and had them marinating in the bowl of flour, sugar, cinnamon for awhile. By the way, I did not use Vegetable shortening...never use that stuff! I'm butter all the way. Unsalted. The crust was moist, and had a delicious flavor! Next time, more apples!
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!
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