Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour

  2. 1 cup 198g / 7oz Crisco shortening

  3. 1/2 cup 118ml Ice water

  4. 1/4 cup 59ml Milk

  5. 1/4 cup 49g / 1.7oz White sugar

  6. 6 cups 1422ml Tart apples - peeled & sliced

  7. 1/2 cup 99g / 3 1/2oz White sugar

  8. 1/2 cup 80g / 2.8oz Brown sugar

  9. 1 teaspoon 5ml Cinnamon

  10. 2 tablespoons 30ml Lemon juice

  11. 1/4 teaspoon 1 1/3ml Salt

  12. 1/4 teaspoon 1 1/3ml Nutmeg

  13. 1 tablespoon 15ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 450F. For crust, combine flour and salt in mixing bowl. Cut in shortening with pastry blender or 2 knifes until mixture is uniform. Add water; toss lightly with a fork until dough forms a ball. Divide dough into 2 parts. On lightly floured surface, roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate. Gently, ease dough into pie plate, being careful not to stretch dough. Trim edge even with pie plate. For apple filling: Combine all ingredients in mixing bowl. Stir until mixed well. Spoon into unbaked pie shell. Use remaining half of dough to roll top crust, as instructed for bottom crust. Lift onto filled pie. Trim 1/2" beyond edge of pie plate. Fold top edge under bottom crust; flute as desired. Cut slits or design in top crust to allow steam to escape. Brush top crust with milk; sprinkle with white sugar. Bake at 450F for 20 minutes. Reduce heat to 350F; bake an additional 25 to 30 minutes or until crust in golden brown. Cool and serve .


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