This apple pie recipe has been my go-to pie recipe for the last 35 years. I’ve shared this recipe with many people through the years and it’s always turned out great. I can’t wait to share it with you today!
Never-Fail Apple Pie Recipe
Crust:
4 C of all purpose flour (I use White Lily all purpose)
1/2 t of salt
1 T sugar
1 3/4 C of butter flavored crisco
1/2 ice water ( no solid ice should be in the water)
1 T apple cider vinegar
1 egg
Place the flour, sugar, salt and Crisco in a large bowl and cut the Crisco into the flour mixture using a pastry blender. The dough should resemble corn meal when the dough is mixed well. next add the wet ingredients mixing well, but do not over mix as it will make the crust tough. Wrap the dough in plastic wrap and allow to rest in the fridge for at least two hours before making the pie.
Filling:
3 Granny Smith apple
3 Gala apples
1/2 C of flour
1/2 C Brown sugar
1/2 C sugar
1/4 C melted butter
1 T Cinnamon
Topping
1 T sugar
1 beaten egg
Peel and thinly slice (1/4 inch thick) the apples then mix the rest of the ingredients into the apples, placing into a large pot on the stove. Cook the mixture for about 20 minutes on medium heat until sauce thickens. Remove from the heat and allow to cool before pouring into pie shell.
Preheat the oven to 350. While the oven is heating divide your dough into 4 equal parts and place the dough you are not rolling out back into the fridge. Roll your dough out onto a floured piece of wax or parchment paper. You roll the dough on to wax paper to prevent sticking to the counter. Flour the top of the pie crust and the rolling pin and roll outward with a single roll. Roll in different directions to form a round disk. DO NOT roll back and forth as this will cause the crust to be tough and chewy. Fold the bottom crust in half and then in half again. Place the crust in the middle of the pie plate and unfold to get it evenly distributed in the pie plate. Pour the cooled filling into the pie plate arranging the filling evenly. Next repeat the rolling out and folding process placing the crust evenly over the top of the pie filling. Trim excess dough and then make a decorative edge using your fingers or a fork to seal the edges of the two crusts together. on the top you will need to cut with a knife slits into the crust so that steam can escape will the pie cooks. Brush the top of the pie with the beaten egg and sprinkle with sugar. Bake at 350 for one hour.
This recipe makes enough dough for two double crust pies or 4 single crust pies. The dough can also be frozen for up to 3 months.
