Old-Fashioned Apple Pie

Old-Fashioned Apple Pie

This quintessential American dessert is bursting with pleasantly tart apples and is perfectly spiced.

Recipe from Better Homes and Gardens
SERVINGS
6 to 8
PREP TIME
30 mins

Old-Fashioned Apple Pie

This quintessential American dessert is bursting with pleasantly tart apples and is perfectly spiced.

Ingredients
  • 6   cups thinly sliced peeled tart apples
  • 1   tablespoon lemon juice
  • 1/2  cup granulated sugar
  • 1/4  cup all-purpose flour
  • 1/4  cup packed brown sugar
  • 1/2  teaspoon ground cinnamon
  • 1/4  teaspoon ground nutmeg
  •  dash ground cloves
  • 1   tablespoon butter or margarine
  •  Shredded cheddar cheese (optional)
  •  Milk (optional)
Pastry for Double-Crust Pie
  • 2 1/4  cups all-purpose flour
  • 3/4  teaspoon salt
  • 2/3  cup shortening
  • 6 - 8   tablespoons cold water

Related Video
How to Make Apple Pie Filling

Knowing how to make apple pie filling is one of those things that practically defineswhat it is to be an American...well, an American home cook, anyway!

Directions
1. 
In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
2. 
Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. 
Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
4. 
To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.
Pastry for Double-Crust Pie
1. 
In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
2. 
Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. 
Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
4. 
To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.

Make Ahead Tip

  • Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.

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