This recipe makes a delicious, classic apple pie. You can use butter instead of shortening, but I find that shortening produces a flakier crust. In fact, I sometimes add a little extra shortening just to boost the flakiness.
Adapted from Betty Crocker
Yield: One 9-inch pie
- 2/3 cup + 2 tablespoons shortening
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 to 5 tablespoons cold water
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon ground cinnamon
- Dash of salt
- 5 cups thinly sliced, pared tart apples (about 5 medium apples – I like using Granny Smith)
To make the crust:
- Preheat oven to 425ºF.
- Mix flour and salt in a bowl. Cut shortening into the mixture until pieces are the size of small peas.
- Sprinkle in water 1 tablespoon at a time while tossing with fork to moisten the flour.
- When the pastry almost cleans the side of the bowl, divide it in half. Gather each half into a ball.
- On a well-floured surface, flatten the first ball, flour a rolling pin, and roll out the pastry until it is 2 inches larger than the inverted pie plate.
- Fold pastry into quarters and move into the plate. Unfold it and press it firmly against the sides and bottom.
- Trim overhanging edge of pastry 1/2 inch from rim of plate.
To make the filling and assemble the pie:
- Mix sugar, flour, nutmeg (if using), cinnamon, and salt in a bowl.
- Stir in apples, tossing with fork to coat them with the sugar mixture.
- Turn filling into the pastry-lined pie plate.
- Roll out the other ball of pastry. Fold into quarters and unfold again over the filling, cutting slits so steam can escape. (Alternatively, if you’re in a fancy mood, you can cut the pastry into thin strips and make a lattice pattern.)
- Trim overhanging edges of the top crust 1 inch from the rim of plate.
- Fold and roll top edge under lower edge, pressing on rim to seal it. For a pretty pattern, press the tines of a fork into the edge of the pastry all around the rim.
- Put pie plate on a foil-lined baking sheet to catch any juice overflow.
- Bake 40-50 minutes, or until crust is golden brown and juice begins to bubble through the slits in the crust.