Apple Pie Recipe

Need a quick and easy dessert to bring your Thanksgiving dinner?
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Here’s an apple pie recipe you can’t destroy. The key? Use the right kind of apples. Baking an apple can make it mushy. Most pie recipes call for lots of sugar. Choose apples that are more firm than mushy, and more tart than sweet.

Baking Apples

Honeycrisp

Empire

Granny Smith

Jonathon

Pink Lady

Apple Pie Recipe

Crust

2 cups flour

1/2 teaspoon salt

2 tablespoons granulated sugar

2/3 cup butter-flavored shortening

6 tablespoons ice water

In a food processor, mix flour, salt, sugar and shortening until mixture is crumbly. Add ice water and pulse until dough forms a ball. Chill for 30 minutes before rolling out. Roll out half of the dough into a 10-inch circle. Cover the bottom of a 9-inch pie dish and prick with a fork.

Filling

5-7 baking apples, peeled and thinly sliced

2 tablespoons lemon juice

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons butter

additional sugar

In a large mixing bowl, toss the apples with lemon juice. Combine sugars, flour, cinnamon and nutmeg and add to apples. Toss apples to coat evenly. Pour into prepared crust and sprinkle with pea-sized pieces of butter. Sprinkle with a light dusting of sugar. Roll out remaining dough and cover the apples. Remember to cut a slit or decorative hole in the top to allow the steam to escape while cooking. Pinch and seal the edges together. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and cook for an additional 30 minutes until the crust is golden and the filling starts to bubble.

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