Perfect Fall Apple Pie ~ Apple Pie is one of my two signature dishes. The other is my very own recipe for Lasagna. Any meal in my house that has both is a Holiday all its own. Did you know tart apples make the best apple pies? The addition of the sugars and spices are already sweet and the tart apples allow the apple taste to shine and burst through with their natural flavor. If you don’t have a tart apple available then soak your apples in 3 parts water to 1 part lemon juice to leach some of the natural sugars. The lemon juice also helps prevent your cut apples from turning brown! This Betty Crocker recipe has been made in my home for more than 40 years and never failed me. My husband has taken to making the pies the last few years and each one has turned out even better than the last! My only wish is that I could make a light and flakey crust. Do any of you have a tried and true double crust recipe?
Please comment below and point me in the right direction! Thanks.
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon salt
- ⅔ cup plus 2 tablespoons shortening
- 4 to 6 tablespoons cold water
- ¾ to 1 cup sugar
- 2 Tbs Gold Medal™ all-purpose flour
- ½ to 1 tsp teaspoon ground cinnamon
- Dash ground nutmeg (optional, I omit)
- 1 tsp apple pie spice (optional)
- dash of salt
- 6-8 cups thinly sliced peeled tart apples (6-8 medium)
- 2 tablespoons butter or margarine
- In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 400°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, flour, the cinnamon, nutmeg and salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry ½ inch from rim of plate.
- Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Bake 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.
*For a pretty glazed top crust, brush this—and any other double crust pie—with milk or cream and sprinkle with sugar before baking.
**Commonly available sweet/tart baking apples: Cortland, Empire, Crispin, Gala, Granny Smith, Honey Crisp, Jonathan, Spy and MacIntosh. These apples ripen at different times so you should be set from September to November!
Recipe Source: Betty Crocker
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