There is something undeniably delicious about apple pie, and this apple pie recipe is the best around! My aunt makes it every year for Thanksgiving, but she taught me the recipe so that I could master it myself. The dough and recipe are classic and what you would expect from a cookbook from the 1970s (Better Homes and Gardens New Cookbook if you’re curious). The recipe is very easy and fun to make (honestly!), especially when you do it with a friend or loved one and enjoy it when it’s fresh. So put on your apron, give it a go, and have a slice of this sugar and spice!
Ingredients (for 2-crust 9-inch pie)
2 cups sifted all-purpose flour
1 teaspoon salt
⅔ cup shortening
5 to 7 tablespoons cold water
3lb bag of apples (my aunt favors macintosh)
¾-1 cup of sugar
2 tablespoons all-purpose flour
½ to 1 teaspoon ground cinnamon (leaning towards the full teaspoon!)
Big dash of ground nutmeg
Pastry for 2-crust 9-inch pie (see above!)
2 tablespoons butter
First – set oven to 400ºF
- Sift flour and salt together; cut in shortening with pastry and, with a fork, mush together until the pieces are the size of small peas.
- Sprinkle 1 tablespoon of water over part of mixture, then toss with a fork, pushing it to the side of the bowl.
- Repeat until all is moistened (but not too wet or soggy)!
- Form into a ball. Split ball in two to be used when needed.
- When needed, lightly flour your surface, flatten your dough with your hands (about three times, once in each direction), then roll out to cover your dish/filling!
- If apples lack tartness, sprinkle with some lemon juice (about 1 tablespoon)
- Combine sugar, flour, spices, and dash salt, then mix with apples.
- Line 9-inch pie plate with pastry and fill with apple mixture. Dot with butter!
- Cover with top crust, making a lovely wave around the outside by tucking the top pastry over then under the bottom pastry, shaping with your thumb by pinching around it.
- Cut slits for escape of steam! (My aunt likes the fork method.)
- Sprinkle with sugar.
- Bake at 400º for 50 minutes or until done and golden on top!