Total Time
2hrs
Prep 1 hr
Cook 1 hr

From crisco.com

Ingredients Nutrition

Directions

  1. For crust, prepare. Do not bake.
  2. For filling, toss apples and orange juice in large bowl. Combine brown sugar, granulated sugar,flour, cinnamon, salt, and nutmeg. Toss with apples until coated. Spoon into unbaked pie shell. Dot with butter. Moisten pastry edge with water.
  3. Cover with top crust. Fold top edge under bottom crust. Flute. Cut slits or design in top crust forescape of steam.
  4. For glaze, brush with milk. Sprinkle with sugar. Cover top with sheet of foil to prevent overbrowning.
  5. Bake at 400ºF for 40 minutes. Remove foil. Bake 10 to 20 minutes or until apples are tender and fillingin center is bubbly and crust is golden brown. Cool pie to room temperature before serving.
  6. Crust:.
  7. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
  8. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

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