Farm Apple Pie

Farm Apple Pie

Brenda 0

"A large apple pie that can be eaten with your hands. My aunt used to make it for our family gatherings."

Ingredients {{adjustedServings}} servings 439 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 68.9g
  • 22%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C). Place apples in a bowl, and toss with lemon juice.
  2. Mix 3/4 cup white sugar and 3/4 cup brown sugar with cinnamon, set aside.
  3. In a large bowl, mix flour, 4 teaspoons sugar, salt, and baking powder. Cut in shortening. Beat egg yolks in a 1 cup measuring cup, add water to make 1 cup. Stir into flour mixture to form the pastry.
  4. Divide pastry in about half. Use the larger portion for the bottom crust. Roll out bottom crust to fit the bottom and extended up and over the sides of jelly roll pan (pan is about 10 X 15 inches). Place crust in the pan.
  5. Alternate layers of apples and sugar mixture on the bottom crust.
  6. Roll out the top crust slightly larger than the jelly roll pan, and place on top of the apple filling. Turn the extended top crust under the bottom crust at the edges and pinch to seal. Make small slits in top crust to allow steam to escape.
  7. Bake at 400 degrees F (200 degrees C) for 50 minutes or until the top crust is browned.
  8. To make glaze, combine confectioners sugar, vanilla, butter, and milk until mixture has consistency of a glaze. Drizzle glaze over the top of the pie while it is still warm. Cut into squares to serve.
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Reviews 9

  1. 12 Ratings


This is an AWESOME recipe! I take it to most pot-lucks that I go to and everyone raves about it. I am not very good at rolling out pie crust to begin with, and do have some problems getting this monster crust on this, but I have solved the problem by making a little extra dough, so I don't have to roll it out so thin. I also add about a teaspoon of freshly ground nutmeg and a dash of cloves for a little extra flavor. There is way too much frosting for my taste, so I cut the frosting in half, drizzle it, and then add a few sprinkels of cinnamon sugar before the frosting sets.


This is one super recipe. It is difficult to roll all that pastry for a large pan so I usually use 2 - 8 inch square pans and that makes life a lot easier.


Crust was very easy to roll. Absolutely delicious.