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Apple Pie

Yield: 8 portions


  • 2 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 6 tablespoons cold water


  • 6 medium thinly-sliced apples
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice, optional
  • 3/4 cup sugar, optional


1.Preheat oven to 375°F.

2.Mix 2 2/3 cup all-purpose flour and 1 teaspoon salt in a medium bowl. Cut in 1 cup vegetable shortening with a fork until particles are even and pea-sized.From 6 tablespoons of cold water, add 1 tablespoon at a time, tossing with a fork until water is distributed and dough is even.

3.Gather dough into a ball. Divide in half and shape into 2 rounds. Using a floured rolling pin, roll each round onto a lightly-floured surface into circles large enough to fill a 9-inch aluminum pie pan. Remove stray dough with a knife for a better circle.

4.Remove one circle from countertop with a thin, lightly-floured cutting board, and push directly into a 9-inch aluminum pie pan.

5. Cut apples into thin slices. In a large bowl, mix apples with 2 tablespoons of all-purpose flour, 2 teaspoons of ground cinnamon, and 1/4 teaspoon of salt, stirring and shaking the bowl to incorporate.

6. Pour the filling into the crust-lined pie plate, and cover pie using the cutting-board, easing the board under the dough and sliding it over the pie. Crimp top and bottom crusts together. Cut slits near the center of the top crust.

7. Bake 55-60 minutes until crust is solid and golden brown. Let cool at least 30 minutes.

8. Cut pie into 8 slices, and serve warm, ungarnished. Refrigerate excess in an airtight container for up to 5 days.

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