Best Apple Pie Recipe2014-06-17
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When you get good at making the best apple pie recipe you won’t need all those step by step instructions and you can just come here for a reminder of the ingredients.
Click here for step by step instructions with pictures for my apple pie recipe. Here you will also find the secret to making the best apple pie.
Best Apple Pie Recipe
Filling for Apple Pie
- 10 -12 tart green apples
- 1 tablespoon cornstarch
- 3/4 cup sugar
- 2 1/2 tsp. ground cinnamon
Peel, core, and thinly slice the apples and place in a pot over low heat. Mix the cinnamon, sugar and cornstarch in a bowl. Sprinkle the mixture over the apples and stir well.
Cover the apples and cook on low heat until they cook down, about 30 minutes. Stir often. Let cool before pouring into pie crust.
Homemade Pie Crust:
- 9 inch pie plate
- 2 1/4 cups twice sifted white flour
- 2/3 cup shortening, cooled in refrigerator
- 1 tsp. salt
- 6 – 8 tablespoons of ice water
First I sift more than 2 1/4 cups of flour onto a piece of wax paper. I measure that flour out and place 2 1/4 cups of it into the sifter and sift it and the salt into a large bowl. Add the chilled shortening to the flour.
Cut shortening into flour with a pastry blender until it looks like little pebbles.
Add 3 tablespoons of ice water to the mixture. Stir and mix with a fork. Continue adding 1 tablespoon of water at a time and mix until all the flour is moistened.
The dough should be moist enough to stick together but not real sticky. Press dough into a ball with your hands.
Do not handle the dough too much.
Cut the dough in half and put one half of it in a bowl and cover with a damp, moist paper towel.
Roll out the bottom dough, starting from the center of the dough out. Once it is about 2 inches in diameter larger than a 9 inch pie plate, ease it in the dish. Try not to stretch the dough.
Add the cooked apple filling and dot with 2 tablespoons butter.
Roll out the top crust until it is large enough to cover the pie and fold into quarters. Make six slits in the top crust and unfold the dough so it is only folded in half. Lay the dough over the pie and unfold it so it covers the whole pie.
Trim excess dough from the edges. Fold the top crust under the bottom and seal. Flute the edge of the pie.
Cover the edge of the pie with 2 inch wide strips of foil. Place pie on a cookie sheet in a 425 degree preheated over for 50 minutes. Remove the foil strips after the first 30 minutes so the edges can brown up.
For variety you can add fresh or frozen blueberries to the apple mixture right before pouring the apples into the pie crust.
My best apple pie recipe is delicious served warm with vanilla ice cream.