The Crust
This is simply the recipe on the Crisco can. This is for a single crust (you’ll need two for apple pie, and I always make them separately, instead of doubling it). Pie dough fails when it comes out tough, not tender and flaky. This is usually due to overworking, so add those ingredients and lightly mix with a fork or pastry cutter until you get like little peas. Be easy on the rolling and kneading. Keep it light.
1-1/3 C flour
1/2 tsp salt
1/2 C Crisco
5 T cold water
Construction
Make the bottom crust and put it in the pie plate.
The Apple Filling (I’m pretty loosey goosey about these amounts)
1/2 C sugar
1/4 C firmly packed brown sugar
1/4 C flour
1 tsp cinnamon
1/2 tsp nutmeg
6 C apples (I usually use 3 different varieties for fun)
Construction
Add the apple filling on top of the bottom crust.
Make another crust and cover the apple filling.
Butter and Sugar the Crust
2 T melted butter
1 T sugar
Construction
Brush the butter over the top of the crust.
Sprinkle sugar evenly on top of the butter (I blow it around to even it out).
Cut 8 large slits into the crust.
Bake
Cover edge of crust with aluminum foil.
Bake for 35 minutes at 400 degrees.
Remove the foil.
Bake for 10-20 more minutes until crust is light brown and apples are bubbling.
Whipping Cream – The Magical Ingredient that Makes this Pie Amazing!
Pour 1/2 to 1 C of whipping cream into the slits.
You can return to oven if you want to warm up the cream, but I usually don’t.
Ingredients
You might have many of these things in your cupboard already so making the pie will be pretty inexpensive!
Topping
Whip up some of that whipping cream (after you pour some in the pie) for a topping or try some of this which I think is the best on a slice of warm apple pie, ice cream!
Enjoy!
