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The Original Apple Pie

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Servings: 8
My home economics teacher gave me this recipe. It turned out so wonderful, I decided to share it............Ashley

For Pie Dough:
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/3 cup Plus 1 tbsp. shortening
3-6 tbsp. of milk, water or buttermilk

Apple Pie Filling:
6 to 7 large apples
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbsp. lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. tapioca(instant)or flour
2 tbsp. butter diced
1 egg, beaten (for egg wash)

Preheat oven to 425 degrees F.

For Crust:
Combine flour, salt, and shortening in medium size mixing bowl.

With pastry blender, mix until flour mixture looks like bread crumbs. Add milk or water to mixture. Mix until you have formed dough into a ball. Divide dough into 2 balls, and put balls of dough into 2 separate plastic sandwich bags and shape each bag with dough like a disk or hamburger patty; chill for at least 30 minutes.

Roll out one disc of chilled dough on a lightly floured surface to 11 or 12 inches in diameter and about 1/8 inch in thickness, or until you can see your fingers underneath the dough. Turn dough often. With rolling pin, use center out motions to roll out dough.

Gently lift the dough over rollong pin and place in 9-inch pie pan. Gently crimp egdes.

Peel the apples with a vegetable peeler. Take out the core, preferrably with a melon baller or apple corer. Slice apples into 1/4 inch thick pieces. Put into a large mixing bowl.

Add all other ingredeients: the sugar, tapioca, salt, lemon juice, cinnamon, and nutmeg to the sliced apples and mix well.
Let sit for 10 minutes.

Remove the 2nd disc of dough for top crust that has been chilled, and roll out on a lightly floured surface to about 11 or 12 inches in diameter and 1/8 inch in thickness.

Put filling in pie pan with bottom crust, cut butter into squares and dot butter squares onto apple filling, and top with top crust. Cut off excess dough around edges. Crimp edges of top crust.

Make your own foil strip about 3" wide by 32" long. Cover the edges of the pie pan so the crust won't burn. Remove pie strip 10 minutess before done baking.

Place pie pan on cookie sheet. Bake at 425 degrees F for 20 minutess; then turn down heat to 400 degrees F and continue to bake for 40-45 minutes more. Bake until top is golden brown and filling is bubbly.

When removing, beware the pie pan may slide off the cookie sheet. Let cool on rack for 30 to 40 minutes.

Makes 8 servings.

Source: Mrs. Bledsoe
Submitted By: Ashley M
Date: 10/17/02


Reviewer: Stefny
What's the egg wash?

Reviewer: mandy
How do you do the foil thing? Do you cover the entire pie or what?

Reviewer: Diana, Diana's Desserts
Mandy, If you read the instructions, it says to cover just the edges of the pie with aluminum foil. You would cut a piece of foil about 3 inches wide by approximately 32 inches long, then wrap the foil around the pie's edges. This prevents the edges of pie from burning. Then you would remove the foil about 10-15 minutes before you are ready to take the pie out of the oven. Hope this helps you out.......Diana

Reviewer: Rubina Naeem
Dear Diana, I'm a great fan of yours. It was nice of you to solve the problem. Yes I love the recipe .


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