Apple Pie

I’m finicky about apple pie. No canned filling. No tart apples. No nutmeg or ginger. No half-baked, slightly crunchy apples. I just want soft sweet cinnamon goodness with a decent flaky crust!

That’s why I rarely eat someone else’s apple pie. Even if it appears homemade, there could be odd spices lurking inside. 😄 I’ve been fooled too many times to take a chance. I’d rather eat cherry pie.

This recipe is the only one I use for apple pie. The crust is easy and produces a reasonably flaky crust. I prefer using sweeter apples, such as Gala, Golden Delicious, Fuji, or Braeburn. I once made a pie using Granny Smith apples and hated it. 😄

Print Pin

Apple Pie

My favorite recipe for apple pie!

Course Dessert

Cuisine American

Keywords adult-approved, apples, fruits, holiday recipes, kid-friendly, sweet, vegetarian

Prep Time 1 hour hour

Cook Time 50 minutes minutes

Servings 8

Calories 611kcal

Author Lynne

Ingredients

Crust

• 2½ cup flour plus extra for rolling out dough
• 1 tsp salt
• 1 cup vegetable shortening
• 1 egg yolk
• ~⅔ cup milk

Filling

• 6 – 8 apples Braeburn, Fuji, Gala, or Golden Delicious
• ¼ cup flour
• 1 tsp cinnamon
• 1 cup sugar

Topping

• 1 egg white
• 1 tbl sugar

Directions

Filling

• Peel, core, and slice apples into large bowl.
• In a small bowl or cup, mix cinnamon, sugar, and ¼ cup flour. Pour onto apples and toss until apples are coated. Set apples aside while making the crust.

Crust

• Mix flour and salt together. Add shortening and cut in using a fork, two knives, your hands, food processor, or a mixer until mixture is crumbly.
• Drop the egg yolk (reserve the egg white for later) into a measuring cup and beat slightly. Add milk to egg until it measures ⅔ cup.
• Pour milk into flour mixture, stirring until completely moistened and it forms a dough. Do not overwork the dough; the more it's handled, the tougher the crust will be when baked. Divide dough almost in half, leaving one slightly larger than the other.

Bottom Crust

• Sprinkle flour onto a clean, dry, flat surface and rub a rolling pin with flour. Roll out the larger dough half into a circle. If the dough sticks, sprinkle with more flour, but not too much, as this will also create a tougher baked crust. The circle should measure two inches larger in diameter than the top of your pie pan. (About 11 inches for a 9" pan; 10 inches for an 8" pan.)
• Carefully roll dough up as if for cinnamon rolls, but keeping it loose. Lift rolled dough onto edge of pie plate and carefully unroll onto the rest of the pan. Press into bottom and sides of pan, patching any tears as needed. Trim edge, leaving at least ½ inch dough overlapping the pan's edge.
• Fill bottom crust with the prepared apple slices. The filling should be flush or slightly higher than the edge of the pan. Make sure the slices are lying flat.

Top Crust

• Roll out second half of dough using the same method as the bottom crust. Once again, loosely roll up circle of dough to make it easier to transfer to the pie plate. Once it's centered on the apples, trim it to the same ½ inch as the bottom crust.
• Press pie crust edges together, fold it over once, and crimp all the way around.

Topping

• Slightly whisk remaining egg white. Use a pastry brush to brush the egg white onto the top crust, just enough to wet the crust. (Discard any leftover egg white.)
• Sprinkle crust with a tablespoon of sugar.
• Bake in a 375°F oven for 50 minutes, or until apples are tender.