All-American Apple Pie
in Diana's Recipe Book
(total ratings: 11)
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I think Apple Pie is the most delicious and patriotic dessert for serving on the 4th of July, America's Independence Day. It just seems like everyone loves a slice of good old Apple Pie. You'll never go wrong serving it to your family or guests with a big scoop of vanilla ice cream on top, or as they say "ala mode". A definite winner, and an American favorite. Happy Birthday America!
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening (such as crisco), diced
6 tablespoons (or more if needed) ice water
1/2 cup granulated sugar
1/4 cup (firmly packed) golden brown sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/8 teaspoon ground nutmeg
3 pounds Golden Delicious or Granny Smith apples, peeled, cored, thinly sliced
Additional Ingredients For Top Crust:
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
Position rack in lowest third of oven and preheat to 400°F (200°C). Mix first 6 ingredients in large bowl. Add apples and toss to blend.
Rolling Out Dough and Assembling Pie:
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter (23cm) glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F (190°C). Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack 1 hour. Serve with vanilla ice cream or a little sweetened whipped cream.
Note: Can be made 8 hours ahead. Let stand on rack.
Makes 8 servings.
|Date: June 23, 2002|
I have always had trouble with pie crusts, too tough, too soggy, not enough dough for a double crust, what have you.
But THIS recipe is PERFECT! Wonderful apple pie, my two sons and my husband were all impressed, and other members of my family said it was the best apple pie they had ever tasted. The filling was perfect, and the pastry was flaky, buttery, golden brown and delicious! This recipe will be THE apple pie recipe that I make for years to come. I can't wait to make it again, actually (having shared so much of the first pie, I only got a tiny piece for myself), this time I want the BIG slice. :)
Thanks, Diana, for all the hardwork you put into this site. Your love of cooking clearly shows and you are a blessing to those who love to cook but are still in the "trial and error" stage of finding the right recipes. I have made several of the recipes on your site, and they are ALWAYS a hit. But this apple pie, it's one of the best. Keep up the good work! :)
You will not believe your taste buds! This Apple Pie is "To Die For". It came out just like my Grandmother used to make. I added a pinch of clove to it. The cooking time was right on.
Diana thank you for all your hard work. Thank you for sharing the love, this is what memories are made of, the food for our family and loved ones.
This made a very good apple pie and it came out perfectly.
this pie was really really good. My family enjoyed this very much and am getting many requests on making it again. Thanks for the effort put in!
Short on time, I made this pie with pre-made roll out crust, and it was still incredible. I had added a half-teaspoon of cinnamon as my own preference. Anyway all of my guests raved about it, even my mother-in-law, whose specialty has alway been apple pie. The balance of flavors is perfect; it must be the brown sugar which makes this pie stand out for me. I found the baking time to be incorrect, though, as I only baked mine for a total of an hour and it was perfect. Thank's Diana for a great website. I'll be back to try more.
Excellent recipe! I loved the crust- it was very tasty, flaky, and tender. I used a total of 6 apples: 2 granny smiths, 2 golden delicious, 1 braeburn, and 1 cortland. The grocery store had a vast array to choose from, so I decided to mix them up for added interest. What a delectable blend of flavors and textures they lended to this pie! I too could not resist the temptation to add cinnamon (1 tsp.), for I have never eaten nor HEARD of an apple pie without cinnamon for that matter. I used the zest of 2 lemons and the juice of 1 lemon which added a nice, noteable zing to the flavor of the apples. I love that this pie did not produce copious sauce or 'goo' like some pie recipes tend to do. The sauce was like a light caramel with the addition of brown sugar. Overall, this pie was well received by my family and myself for this Christmas holiday. I will be making this pie again! As always, thank you for another go-to recipe, Diana.
I was very disappointed with this recipe. I took it to a family gathering and the overriding lemon peel flavor was awful, the crust was good though.
I must say that even though I attended and graduated from culinary school, I always look beyond for recipes, especially pastry and desserts. This is by far the BEST apple pie I have ever made. I will be using it more often, thank you!
This pie was amazing! I made it last year for Thanksgiving and they demanded that I make more than one this year because they all loved it so much. Thank you for this!
This is the best apple pie. Ever. Especially the crust, as this is now my go-to for a lattice top. Easy to handle, but still delicious. I really like cinnamon in my apple pie so I added a teaspoon of cinnamon, but other than that, there is nothing to change. Wonderful!
I made this for Thanksgiving this year and it was gone within 10 minutes and I never got to eat a slice! It was a great recipe and everyone loved it! It was my first time making pie and it turned out great! Thank you so much!