Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

This is an apple pie recipe modified from The New Pillsbury Family Cookbook, with tips that I learned from my mother. I've just made a few adjustments here and there. At first, this was just something I did and had never written it down, but each time I've made this pie, people have asked for the recipe. So, here it is.

Ingredients Nutrition

Directions

  1. Preheat oven to 425. Combine the flour and salt and cinnamon. cut in the butter till the mixture.
  2. is the size of small peas. sprinkle water in one spoonful at a time, while.
  3. tossing and stirring lightly. when the dough is moist enough to stick.
  4. together, form two balls. flatten and roll to 1/2 inch thickness on a.
  5. floured surface. cut out a circle large enough for the pie pan. wrap in celophane and refrigerate till needed.
  6. for filling:.
  7. This is the key secret -- fill a large bowl with water and two tablespoons of the lemon juice. Peel, core and slice the apples to about 1/2 thick slices, and place the slices in the lemon water. This keeps the apples from turning color and gives them a little extra tartness.
  8. Combine the flour, sugar and cinnamon. Add the apple slices and 1 tablespoon of lemon juice, tossing till the apple slices are evenly covered with the flour-sugar mixture. Place one of the pie crusts into a dish, pricking the bottom with a fork. Pour the apple mixture into the lined pie pan. Cut the butter into pieces and drop these into the apple mixture.
  9. finish the top crust however you like (full top or lattice). Sprinkle the.
  10. top crust with a little bit of cinnamon and sugar. Bake for 40-50 minutes,.
  11. or until the top crust is golden and the pie is bubbling.

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