Apple Pie III48 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“This is the 1999 American Pie Council's National Pie Championship first place winner in the Apple Pie Category. Transparent apples are a type of green apple, and are not always readily available. In that case, Granny Smith apples may be used for all six apples.” - by DINNER2
Original recipe yields 1 - 9 inch pie pan
- Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator.
- When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes.
- Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar.
- Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.
Amount Per Serving (8 total)
- 408 cal
- 22.1 g
- 50.1 g
Based on a 2,000 calorie diet
Reviews (48)Rate This Recipe
"Oh, my gosh, this is my favorite apple pie, and for everyone that does not know, the overnight waiting period is to let the apple macerate - or let the juices collect - you don't HAVE to wait overnigh..." See moret, but it will not necessarily be as juicy... I love the flavor, but I personally put in a little more cinnamon and I add a little all spice to the filling - it generaly turns out very well, but I have to bake it for longer, just experiment, and definitly make it more than once - it took me a couple times to get this down, but it seriously is the best apple pie I've ever made, I love it! almost forgot - I use the butter flavored crisco, and the crust turns out wonderfully"
"This pie was good although I did a couple of things different. I used my own great tasting flaky crust recipe - so why try another. I also more than doubled the filling to 2 1/2 times. But used 3/4 c...." See more sugar. I prefer a stuffed apple pie. See photo of my pie. I also cover the crust ends for 3/4 of baking time with crust covers. This way the crust stays golden. When using firmer apples like granny smith or greenings; it takes longer to get the apples tender and if the crust isn't covered the ends get too dark and left on the plate.It also doesn't look good."
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