I never quite finished posting my pie recipes. Here is the apple pie recipe I use. I love this apple pie. I do NOT like hard apples in my pie. I slice mine very thin (like 1/8” or less) and cook it long enough for them to get very soft. In my opinion, the softer and more jam-like, the better.
Doesn’t it look scrumptious? Serve it with good vanilla ice cream for the perfect all-American treat!
Classic Apple Pie (based on a recipe by Mrs. Fields)
Yield: 1 pie
- 2 pie crusts, unbaked
- 6-10 large apples, peeled and thinly sliced. You need enough to fill your pie dish HIGH! I love to use golden delicious apples.
- 1 c. white sugar
- 1 tsp. ground cinnamon
- 1/4 c. cornstarch
- 1/4 c. salted butter, chilled and cut into small pieces
- milk and sugar for crust
Directions: Preheat oven to 400. Place bottom crust in 9” pie plate. Mix sugar, cornstarch, and cinnamon in medium bowl. Add apples and toss gently to coat all the apples. Place apples into pie plate and dot with butter pieces. Add top crust. Press crusts together at edge to seal. Trim and flute the edges. Brush top crust with milk, half and half, cream, or a beaten egg. Sprinkle with white sugar. Cut steam slits. ( I actually vent my pie with a fork and THEN I do the milk and sugar. I think this sort of seals the holes and helps the apples steam inside and makes them softer, which I love)
Place on center rack in oven. Bake for 20 minutes, then reduce heat to 350 and bake another 30 minutes or until filling bubbles in center and crust is nicely browned. Check periodically during bake to make sure crust edge isn’t getting too dark. If it is, cover edge with tin foil and continue baking. When done, remove from oven and cool on wire rack. Serve warm with vanilla ice cream, if desired.
Here is my crust recipe:
Basic Pie Crust
Yield: 2 crusts
- 3 c. flour
- 1/2 c. butter flavored shortening (Crisco), cold!
- 1/2 c. butter, cold!
- 3/4 tsp. salt
- 1 Tbsp. sugar
- 9-11 tsps. ice water, drizzled one tsp. at a time
Directions: Combine flour, sugar, and salt in bowl. Cut in shortening and butter to make a coarse meal. Sprinkle a tablespoon of the water over the flour mixture. Stir with a fork. Keep adding a tablespoon at a time and stirring in between. Add just enough of the water to form a soft dough. Handle it as little as possible. Divide the dough into 2 balls. Flatten slightly and wrap in plastic. Chill in fridge for 30 minutes. Roll out the crusts on a lightly floured surface to about ¼” thickness and a diameter 2 “ larger than pie plate on each side.
I would love it if you “pinned” this. Thanks!