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Apple Pie Recipe

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This recipe for Apple Pie, by , is from The Dickinson Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Dickinson


3 cups flour
2 tsp sugar
1 tsp salt
tsp baking powder
cup cold unsalted (pastry) butter
cup ice water

8-9 medium McIntosh apples, peeled and sliced
1 Cup sugar
1 tsp cinnamon
tsp nutmeg
1-2 TBSP butter
juice of half a lemon
1 tsp half & half
sanding sugar for dusting

In food processor combine flour, sugar, salt & baking powder. Add cold butter cubes and pulse to form small pea sized pieces. Still pulsing, stream ice cold water into mixture, just enough to form the dough being careful not to get it too wet. Turn dough into a bowl and press to form two disks and refrigerate for half hour.

Preheat oven to 375. Peel, core and slice apples. Mix flour, sugar, cinnamon & nutmeg and toss with apples to coat. Roll out bottom disk and place in large glass pie pan. Turn apple mixture into bottom dough. Dot with butter and sprinkle lemon juice over the top. Roll out top crust and place on top of apples. Trim excess dough overhanging and flute the edges. Make a cross slit in the center to allow steam to escape.

Brush top crust with half and half and sprinkle with dusting sugar. Cover the edge with aluminum foil. Bake for 20-25 minutes, remove foil and bake 20-25 minutes more until crust is golden brown.

Remove from oven and cool on wire rack. Serve with vanilla ice cream.

Store what is left uncovered on the counter or table top. (Do not cover.) It will be gone in 48 hours or less and crust will remain fresh.




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