Perfect Fall Apple Pie
Did you know tart apples make the best apple pies?
Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 6 tablespoons cold water
- 3/4 to 1 cup sugar
- 2 Tbs Gold Medal™ all-purpose flour
- 1/2 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 1/2 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.
Expert Tips:*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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Serving: 1slice | Calories: 480kcal | Carbohydrates: 51g | Protein: 4g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 330mg | Potassium: 0mg | Fiber: 3g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg