Linda's Apple Pie Recipe

Step by Step Method

Step 1

Crust: Mix flour and salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through dough in opposite directions), until ingredients are the size of small peas.

Step 2

Sprinkle 1 tablespoon of COLD water at a time, tossing with your fingers until all the flour is moistened and the pastry comes off the sides of the bowl. A little more water can be added, if needed.

Step 3

Roll pastry into a ball with your hands. Divide in half. Shape into 2 flattened rounds on a lightly floured surface.

Step 4

Wrap pastry in plastic wrap, and refrigerate about 1 hour until dough is firm and cold, yet pliable. This allows the Crisco to become slightly firm, which makes a flaky crust.

Step 5

Preheat oven to 425.

Step 6

Using a floured rolling pin, roll one piece of pastry out a little larger than the 9 inch pie plate. (I flip the pie plate over and measure 1 inch larger than pie plate, then cut all the way around to make my bottom crust.)

Step 7

Repeat this step for top crust, fold in quarters, and set aside.

Step 8

Fold bottom pastry into quarters so it's easier to handle, and place in pie plate. Carefully unfold, and pat down into plate, pressing firmly against bottom and side of pie crust.

Step 9

Pie Filling: In a large bowl add sugar, flour, cinnamon, nutmeg and salt. Mix well.

Step 10

Stir in apples until well mixed.

Step 11

Spoon apple mixture into pie crust.

Step 12

Cut butter into small pieces, and place pats all over the apples.

Step 13

Trim edge of bottom crust 1/2 inch from the edge of the pie plate.

Step 14

Put top crust on top of apples. Trim edge of pie crust to 1 inch from the edge of the pie plate.

Step 15

Tuck top crust under bottom crust all the way around and press lightly as you go to seal edges.

Step 16

Flute the edge of the pie all the way around using your pointer finger on your left hand and your thumb and pointer on your right hand to make a zig-zag edge, going all the way around the pie. You do this by putting your left hand on the inside edge of the pie crust and you right hand on the outside edge of the pie crust, and gently pushing your fingers together to shape pie crust, and flute the edge to make it look pretty and to tuck in the crust, so the juice doesn't spill out of the pie.

Step 17

Using a sharp knife, cut 1 inch long slits in the top of your pie for the air to escape while baking.

Step 18

Pour a little milk in a small cup or bowl. Dab your fingers into the milk and rub over the top of the pie crust. Don't get it too wet, but make sure you cover the pie crust with milk, so it will get shiny and pretty while baking.

Step 19

Place pie on a cookie sheet so if the liquid in the pie spills out, it won't get all over your oven and make a mess.

Step 20

Bake 30-35 minutes, then cover the edge of the pie with a 2 inch strip of aluminum foil, so it doesn't burn while baking.

Step 21

Bake 10-15 minutes more, until your pie crust is brown and juices start coming out of the slits of the crust.

Tips

No special items needed.

You'll Also Love

NewbieCook

Delicious pie! I rubbed carnation milk on my crust to make it shine. It was gone by the end of the day!

Edna Eats

Just like my grandmother used to make. Sweet but not too sweet. Crust is flaky and delicious. It was beautiful as the centerpiece to my Thanksgiving dessert table!

LuLuJ

This was a great tasting pie. Sweet, but not too sweet. I served it with Vanilla bean ice cream and by the time I went to get my piece it was all gone but a spoonful that fell out of one of the pieces. I told my family "Thanks for saving me a piece"!

jacirose

LindasBusyKitchen your pie looks wonderful, I'm going to making it very soon!

Luv2Kook

I used half macintosh and half cortland apples and used 1/2 cup of sugar which was just right for us. This pie is super delicious and was a big hit!

MelMel

I had to try your pie since your the best cook I know, and it came out so good Auntie! The crust was flaky and the filling was just sweet enough but not too sweet. Some topped it with ice cream while others topped it with whip cream. This is far beyond anything you can buy at the store and doesn't really take too long from start to finish for the preparation. This is my go to crust from now on and any time I want apple pie this will be the one I use!