Click for Cookbook LOGIN
"Food is an important part of a balanced diet."--Fran Lebowitz

As easy as Apple Pie and my Favourite Pie Crust Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for As easy as Apple Pie and my Favourite Pie Crust is from Phyllis's Curated Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the pie crust:
2 ¼ cups all-purpose flour
¼ cup shortening (Crisco or lard) chilled
½ cup butter, chilled
½ tsp. salt
1 egg
2 Tbsps. lemon juice
2 Tbsps. ice water

For the filling:
6 large cooking apples (6+ cups sliced apples)
1 ¼ cups sugar or more if the apples are tart
3 Tbsp. flour (or a little more if the apples are juicy)
½ tsp. salt
¼ tsp. freshly grated nutmeg
1 tsp. cinnamon
1 Tbsp. butter
1 or 2 tsp. lemon juice if apples are not tart
Directions:
Directions:
Mix flour & salt together, then cut in the butter & shortening. Combine the egg, lemon juice & ice water & beat slightly. Pour over the flour mix & cut in only until the dry ingredients are absorbed. This can be done in the food processor if you pulse the flour & butter/shortening until fat pieces are pea-sized, then add the liquid & just pulse until barely mixed. Do not over-process.

Turn out & knead gently 1 or two times, cut in half & form into 2 flat rounds. Chill at least 30 minutes before rolling out. Dough can be chilled a day or two well wrapped or frozen for up to 3 months.

Core, peel & thinly slice the apples. I peel mine & then use an apple cutter that makes 12 slices. There are cutters that slice in 8 but I find the slices are too thick.

In a separate bowl. mix the sugar, flour, nutmeg & cinnamon.

Roll out half the pastry & line a 9" pie pan. Place half the flour-sugar mixture on top of the pastry. Fill the pan with the apples. Cover apples with the remaining sugar-flour mixture. Sprinkle apple slices with lemon juice & dot with butter.

Roll out the other half of the pastry & cover apples. Crimp the edges firmly all around using cold water to seal. Prick the top crust or cut a design & then bake at 425ºF for 50-60 minutes until the juices begin to bubble & the pie is brown.

This can be made 1 day ahead. Keep cold. Serve cold or reheat & serve hot.
Number Of Servings:
Number Of Servings:
Serves 6 to 8
Personal Notes:
Personal Notes:
This crust bakes up brown & delicious, but makes just enough for a two crust pie in a 9" pie dish. It is not enough for a deep dish pie plate.

I prefer Northern Spy apples if you can get them. If not, Cortland or Granny Smith. Macintosh apples have good flavour but collapse too much in the oven. If you use Granny Smith, mix in 1 or 2 Macintosh apples for sweetness.

This pie caused marital discord at one of my dinner parties. When I served this pie for dessert. Paul said it was the best crust he ever ate & Bonnie got very upset.


 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

37W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!