This apple pie recipe never fails and is a classic. It’s so good with a scoop of vanilla ice cream! We got this recipe from the Better Homes and Gardens New Baking Book.
Oven Temperature: 375˚F
Baking Time: 50-55 minutes
Makes: one 9 inch pie
Pastry for Double-Crust Pie (use your own or use the recipe below)
Pie Crust Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 or 7 tablespoons cold water
Pie Crust Directions:
In a large bowl, stir together the flour and salt. Using a pastry blender (or your hands) mix in the shortening until pieces are pea-sized.
Sprinkle one tablespoon of the water over part of the flour and shortening mixture; gently toss with a fork. Push moistened douh to the side of the bowl. Repeat, using one tablespoon of water at a time, until all the dough is moistened. Divide the dough in half and form each half into a ball.
On a lightly floured surface, use your hands to slightly flatten one ball of dough. Roll from the center to the edge into a 12-inch circle. Do the same to the second ball of dough.
Rest of Ingredients for Apple Pie:
6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
1 tablespoon lemon juice (optional)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins or chopped walnuts (optional)
Preheat your oven to 375˚F.
If desired, sprinkle apples with lemon juice. In a large bowl, stir together the sugar, flour, cinnamon, and nutmeg. Add apple slices and, if desired, raisins or walnuts. Gently toss to coat.
Transfer the on of the crust pastries to the pie plate by wrapping it around the rolling pin (that has been floured), and unrolling it into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch the pastry.
Pour the apple mixture into the pastry-lined pie plate. Trim the pastry to the edge of the pie plate. Cut slits in the remaining piece of pastry; place on the filling and seal. Crimp the edge as desired.
To prevent overbrowning, cover the edge of the pie plate with foil. Bake in a 375˚F oven for about 25 minutes. Remove the foil. Now, bake for an additional 25-30 minutes or until the top is golden brown. Cool the pie completely before cutting. Enjoy!