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.
For the crust
- 2 cups flour, chilled
- 1 teaspoon salt
- 2⁄3 cup butter (i prefer unsalted butter) or 2⁄3 cup margarine (i prefer unsalted butter)
- 1⁄2 teaspoon cinnamon
- 5 -7 tablespoons of ice cold water
- 6 cups sliced Granny Smith apples
- 3⁄4 cup sugar
- 2 tablespoons flour
- 3⁄4 teaspoon cinnamon
- 2 tablespoons butter or 2 tablespoons margarine
- 3 tablespoons lemon juice
- Preheat oven to 425. Combine the flour and salt and cinnamon. cut in the butter till the mixture.
- is the size of small peas. sprinkle water in one spoonful at a time, while.
- tossing and stirring lightly. when the dough is moist enough to stick.
- together, form two balls. flatten and roll to 1/2 inch thickness on a.
- floured surface. cut out a circle large enough for the pie pan. wrap in celophane and refrigerate till needed.
- for filling:.
- 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.
- 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.
- finish the top crust however you like (full top or lattice). Sprinkle the.
- top crust with a little bit of cinnamon and sugar. Bake for 40-50 minutes,.
- or until the top crust is golden and the pie is bubbling.