This is a simple recipe to make a delicious apple pie.
You will need the following Ingredients:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Apple Pie Filling
1/2 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups peeled, cored, and thinly sliced tart apples such as Granny Smith (about 6 medium)
2 tablespoons butter or margarine, if desired for flavor
You will also need the following materials:
Oven preheated to 425 degrees fahrenheit
9 Inch glass pie pan
Paring knife and cutting board to peel, core, and slice the apples
Two large mixing bowls
Wooden spoon to stir apple filling and mix the flour and salt together (I like to use a whisk for mixing dry ingredients together)
Measuring cups and spoons
Fork to mix water into pastry dough
Wax paper to roll out crust
Aluminum foil strips to cover outer crust when baking to prevent excessive browning
Prep Time: 45 minutes
Bake Time: 40-50 minutes
Step 1: Mix 2 Cups of Flour and 1 Teaspoon of Salt Together for the Pie Crust Using a Whisk or a Spoon.
Step 2: Cut in 2/3 Cup Plus 2 Tablespoons of Shortening Using a Pastry Blender.
Leave some chunks of shortening so the pie crust will turn out flaky when baked. The mixture should have chunks of flour and shortening about the size of peas when it is mixed in properly.
To "cut in" means working a fat, such as shortening, into dry ingredients with two knives or a pastry blender until well mixed.
Step 3: Sprinkle the Flour and Shortening Mixture With Cold Water 1 Tablespoon at a Time.
Add 4-6 tablespoons of water until all the flour is moistened and the pastry almost cleans the side of the bowl. If needed, add 1 to 2 teaspoons more water. Use a fork to mix the water in.
Be careful not to over mix the dough or it may make the end product tough.
Step 4: Gather the Pastry Dough Together and Form Two Balls.
The dough will not seem very moist, but this is good. You do not want the flour really hydrated or it may get tough.
Divide the dough into two balls and cover with plastic wrap. Set these balls in the refrigerator until the apple filling is prepared. This will make the dough easier to work with and keep the shortening cold so the dough will turn out flaky and tender.
Step 5: Prepare the Apple Pie Filling.
In a large bowl mix 6 cups of peeled, cored, and thinly sliced apples with 1/2 cup sugar, 1/4 cup flour, 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a dash of salt.
Step 6: Roll Out the Pie Crusts.
Use a rolling pin to roll out both rounds of pie crust. Roll out either on a lightly floured surface to prevent sticking or between two pieces of wax paper as shown.
Crust should be approximately two inches wider in diameter than the pie pan turned upside down. This is about one inch of pie crust extending around the pie pan on all sides.
Step 7: Put the Bottom Crust in the Pie Pan.
Peel the wax paper carefully away from pie dough one side at a time if you used this method. Once the pie crust is free from the wax paper, carefully fold it in half and then half again. This will make it easier to place in the pie pan.
Put the dough in the pie pan and unfold. Gently press around the bottom and sides of the pie pan.
Step 8: Add the Apple Filling to the Pie.
Put the apple mixture in the pie pan.
If desired for flavor, cut 2 tablespoons of butter into chunks and add on top of the apple mixture.
Step 9: Assemble the Top Crust on the Pie.
Cover the pie with the top crust. Do this by folding it in half and then half again and placing the crust on top as we did in the step above. This makes it easier to transfer the crust.
The top crust needs to be sealed to the bottom crust in order to keep the filling in. Either crimp the edges together, as seen in the picture above, or seal by pressing edges with a fork.
After the top crust is assembled on the pie, cut slits on the top to release steam while baking.
Step 10: Bake the Pie and Enjoy!
The oven should be preheated by this time to 425 degrees fahrenheit. Bake the pie for 40 to 50 minutes or until crust is golden brown and juice begins to bubble through the slits in the crust.
Optional Tip: The outside crust can be covered with thin strips of aluminum foil to prevent excessive browning during the baking process. If you want to do this, form the aluminum strips around the pie crust and edge of pan and then remove during the last fifteen minutes of baking to allow some browning.
Enjoy your delicious homemade apple pie!