This is the same apple pie recipe my mom has been using for as long as I can remember. In my opinion, no other pie is better, though I am perhaps a bit biased. Thanks for teaching me how to make pie mom!
This recipe is for one double-crust pie. I use the same crust recipe for all my pies. If you are making single crust pies like pumpkin, this crust recipe will make two pies.
- 1/2 to 1 teaspoon cinnamon (ground)
- 1 dash nutmeg (ground)
- 1/4 cup instant tapioca (can subsitute with arrowroot starch or corn starch)
- 1 dash salt
- 3/4 - 1 cup sugar
- 6-8 tart apples (pares, cored, and thinly sliced)
- 5-7 tablespoon cold water
- 2/3 cup solid shortening (Crisco)
- 1 teaspoon salt
- Prepare the filling first. Combine the dry ingredients (sugar, spices and thickener (tapioca or starch)) in a small bowl. Peel, core, and cut the apples into a large bowl. Stir in the dry ingredients.
- Blend flour and salt together well. Cut in shortening with pastry blender until pieces are teh size of small peas. Sprinkle one tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all the dough is moistened. Form into two balls. Flatten on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from center to edge until 1/8 inch thick. You can check the size of the crust by placing the pie plate above the crust and seeing how much dough sticks out.
- To put the crust into the pie plate, gently pull the edge of the dough onto the rolling pin and roll towards you, so the dough is rolled onto the pin. Carefully lift the dough over the pie plate and unroll so that the dough is centered on the plate. Put the filling into the pie. The filling should be slightly mounded above the pie plate. Roll out the top crust in the same way as the bottom crust and place on top of the filling. Trim off excess dough and pinch the two crusts together to seal the crust. Cut 8-12 slits in the top crust to let steam escape. Sprinkle with a pinch of sugar or two.
- Bake at 400°F for 40-50 minutes, until crust starts to turn golden brown. Let cool at least 30 minutes before serving.