Old-Fashioned Apple Pie

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


Old-Fashioned Apple Pie

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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

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.
Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.

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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