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Apple Pie – Best Recipe By a Country Mile recipe

Apple Pie.

“For the best tasting apple pie alwayschoose firm, tart green apples. Granny Smith apples are a goodchoice, but my personal preference are Pippin apples…and yes,I made the pie in the photograph.” – Hope Pryor.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Apple Pie – BestRecipe By a Country Mile

Pie Crust:2 2/3 cups all-purpose flour1 cup vegetable shortening*1 teaspoon kosher or sea salt6 tablespoons ice-cold water**Apple Filling:8 medium (4 pounds) tart green apples1 1/2 tablespoons lemon juice1 1/4 cups granulated sugar1/4 cup all-purpose flour1 1/2 teaspoons ground cinnamon2 tablespoons butterFinishing Touches:1 egg white, beaten lightly – optional1 teaspoon sugar for sprinkling (coarsesugar is nice) – optional

  • For Pie Crust: Mix flour and salt in mixingbowl. Cut shortening into the flourwith a pastry cutter, until mixture resembles tiny split peas.Add the ice water and mix in using a fork.Gather the dough into a ball. Divide dough into two balls and flatten each into4-inch-wide disk.
  • Roll one dough disk on a lightly flouredsurface into about a 12-inch circle and place into an ungreased9-inch regular or deep-dish pie plate.
  • Gently press dough into pie plate, leavingthe portion that overhangs edge of pie pan in place. Refrigeratewhile preparing apple filling.
  • Preheat oven to 425°F (220°C).
  • Peel, core, and cut apples into 1/4 to1/3-inch thick slices. Gently toss apple slices with the lemonjuice.
  • In a small bowl, mix together the sugar,flour, cinnamon and salt.
  • Add sugar mixture to theapple slices and gently toss to coat well. Turnapple mixture into into chilled piecrust and mound slightly in center. Dot with butter.
  • Roll out second dough disk and place overfilling. Trim overhang to 1-inch from edge. Tuck this rim ofdough underneath itself so that folded edge is flush with panedge. Flute edging or press with fork tines to seal. Make severalslits in top crust to allow steam to escape.
  • If desired, brush egg white onto top ofcrust and sprinkle evenly with sugar.
  • Bake pie at 425°F (220°C) on centerrack in oven until crust is golden, about 25 minutes and thenreduce oven temperature to 375°F (190°C); continue bakinguntil juice bubbles and crust is a nice golden brown, about 30to 35 minutes longer.
  • Transfer pie to wire rack; cool to roomtemperature, about 4 hours.

    Makes 8 servings.

    *For best results, always use a premiumbrand of shortening such as Crisco.

    **During winter months, flour can become”drier”, you may need to add more water, about 1 teaspoonor so, but not much more.

    Nutritional Information Per Serving (1/8of recipe): 653.9 calories; 39% calories from fat; 29.3g totalfat; 7.6mg cholesterol; 263.6mg sodium; 266.9mg potassium; 96.1gcarbohydrates; 4.4g fiber; 54.9g sugar; 91.7g net carbs; 5.8gprotein.

    Apple Pie Variations:

    • Apple Pie with Crystallized Ginger: Follow recipe for Apple Pie, adding 3 tablespoonschopped crystallized ginger to apple mixture.
    • Apple Pie with Dried Fruit: Macerate 1 cup raisins, dried sweet cherries,or dried cranberries in the lemon juice and 1 tablespoon AppleJack, brandy, or cognac. Follow recipe for Apple Pie, addingmacerated dried fruit and liquid to apple mixture.
    • Apple Pie with Fresh Cranberries: Follow recipe for Apple Pie, increasing sugarto 1 1/2 cups and adding 1 cup fresh or frozen cranberries toapple mixture.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments

    1 Comment


    Used apples that I picked from my parent’s trees. I didn’t have enough apples and added fresh picked blueberries to help fill the volume. Was a definite hit! Will be making this for my son’s birthday pie – maybe with the blueberries again!

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