Traditional Apple Pie

Recipe courtesy Sandi Anderson

Show: Tyler's UltimateEpisode: Apple Pie

Rated: 5 stars out of 5Rate itRead users' reviews (87)

RECIPE
COMMENTS & REVIEWS(87)

Cook Time:
50 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 10 min

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Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening (recommended: Crisco)
Ice water
Filling, recipe follows
Serving suggestion: warm with vanilla ice-cream

Directions

Preheat oven to 375 degrees F.

In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.

Filling:

1/2 cup to 1 cup all-purpose flour
6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter

In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.

Yield: 4 to 6 servings

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Comments & Reviews

recipe Traditional Apple Pie
Josh Baraboo, WI 11-25-2009
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Excellent
Rated: 5 stars out of 5

All the guys and girls at the firehouse love this pie when I bring it in
recipe Traditional Apple Pie
meg everett, WA 11-24-2009
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easy and tasty
Rated: 4 stars out of 5

very easy to make and tasty!
recipe Traditional Apple Pie
SPRING CHESTER, PA 11-22-2009
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Best classic apple pie recipe ever
Rated: 5 stars out of 5

I did a taste test with 5 different apple pie recipes and my family all chose this one as the favorite. It's now a... Thanksgiving traditionRead more
recipe Traditional Apple Pie
Jeanie Whitehouse, TX 11-21-2009
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Traditional Apple Pie
Rated: 3 stars out of 5

This is an average good pie, but the crust and also filling thickness needs reworking. I have tasted the best in the world,... and this is not it. The juice is not thick enough and it was too sweet for me. I love the more traditional old Dutch and German of Pennsylvania pies made with a little whipping cream inside. Their crusts are made to perfection, also. I think too many people have tasted those grocery store bought pies to really know what heaven a truly great pie is. This one is for the novice or those of you that aren't highly particular.Read more
recipe Traditional Apple Pie
Karen Monroe, NY 10-25-2009
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The best apple pie I've had
Rated: 5 stars out of 5

I made my first apple pie last year with this recipe and made more this year. My husband took one to work and I made two for... family. Having diabetics in the family, I used Splenda sugar and Splenda brown sugar instead of regular sugar. It was now too sweet and the flavor was great.Read more
recipe Traditional Apple Pie
Elizabeth Woodland Hills, CA 10-05-2009
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Amazing!
Rated: 5 stars out of 5

This is the first apple pie I've ever made, and the first time I've made pie crust instead of buying it. I cannot believe it... really is the best apple pie I've had! I'm glad I used granny smith apples, because if the apples had been any sweeter, the pie would have been too sweet. Read more