Recipe by Sharlene~W
One of the best applie pies I have ever tasted. This recipe appeared in our local paper following a apple pie contest at the San Jose Fairmont Hotel. It is from the winner, Diane King.
Top Review by Morning Biscotti
I just made this today. I think the filling was a little too dry for me. Maybe I shouldn't strain the apple filling next time. Adding cardamom adds an extra kick. I would reduce the nutmeg next time. We like this apple pie. Thanks for sharing this recipe with us.
- 1 cup sugar
- 3 tablespoons flour
- 1⁄4 teaspoon ground cardamom
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces
- 6 cups peeled diced apples (preferably Pippin, but Granny Smith can be substituted)
- 1 1⁄4 cups shortening
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 1 egg, beaten
- 5 tablespoons cold water
- 1 egg white, beaten with a little water
- 1 tablespoon cinnamon, mixed with
- 1 tablespoon sugar
Directions See How It's Made
- To make filling: In a bowl, mix together sugar, flour, cardamom, nutmeg, cinnamon, butter and applies.
- To make crust: In another bowl, cut shortening into flour with a pastry cutter. Mix in salt and white vinegar, beaten egg and 5 tablespoons cold water; set aside.
- To assemble pie: Divide dough in half. Roll out half the dough into a circle to fit an 8-inch glass pie pan. Strain apple filling (so the filling won't be too wet), then place into pie shell. Roll out other half of dough and place on top of filling. Roll out any leftover dough scraps; use a small leaf-shaped cookie cutter to cut out leaves to decorate pie rim; and place three leaves in center of pie. Brush leaves with the beaten egg white-water mixture. Cut slits in pie crust top to vent. Sprinkle top of pie with cinnamon sugar mixture. Bake for about 45 minutes in a preheated 425°F oven or until juice bubbles through pie slits.