Apple pie is one of those classic desserts that make you feel all fallish and cozy and happy! In fact, my daughter who has an October birthday, often requests it instead of a cake! This is our family’s tried and true apple recipe – the one we make over and over and over!
Perfect Apple Pie
This recipe is for an oversized pie dish
Grandma Mary’s Pie Crust
2 1/2 cup flour
1 cup shortening
1/2 teaspoon salt
1/4 cup cold water
1 tablespoon apple cider vinegar
1 egg, beaten
Combine shortening, salt and flour until mixture is well incorporated. I use my fingers to infuse the shortening into the flour. Add the remaining ingredients. Stir with a fork. Push mixture together with your hands, forming a ball. Divide into 2 portions, form each into a ball and wrap in plastic wrap. Refrigerate while working on apple filling.
It’s fun to get the whole family involved in the pie making! The children love using the peeler-corer and snitch apple slices along the way.
Apple Pie Filling
10 medium size apples, variety (I used Granny Smith, Fuji, Honeycrisp, McIntosh, Golden Delicious), peeled and sliced
1 lemon, zested
1 orange, zested
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/2 cup white sugar
pinch of salt
1/4 cup flour
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
Preheat the oven to 425 degrees.
In a large bowl, combine sliced apples and all apple pie filling ingredients. Toss well to coat evenly.
Remove pie dough from the refrigerator. Roll out each ball between 2 pieces of plastic wrap until it forms a circle larger than your pie plate. Lifting the plastic lay the bottom pie crust into the pie pan. Pat down to fit the shape of the dish. Prick with a fork about 6-8 times. Dough should hang over the edge.
Sprinkle the bottom of the pie dough in the pie plate with a dash of flour.
Add the apple filling to the pie dish.
Roll out second pie dough in the same manner. Place the pie dough circle on top of the apples. The dough should more than meet the edge of the pie plate.
Crimp the edges of the pie dough as desired. I push the dough with my right index finger in between my left thumb and index finger.
Make 5 slits in the top of the pie.
Make egg wash by mixing 1 egg and 1 tablespoon of water and brush lightly on the pie top. Sprinkle with granulated sugar.
Bake pie on a foil lined baking sheet in the center rack at 425 degrees for 25 minutes. After 25 minutes, turn the oven down to 350 degrees and bake for 35 more minutes.
Cool on a rack, serve warm with ice cream and caramel sauce.
Can you smell this! It is so delicious! I ate 2 servings!!!
If there is any leftover, it is delicious for breakfast!!!