More Great Recipes: Pie

Favorite Apple Pie

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Member since 2007

Serves | Prep Time | Cook Time


8 to 10 tart apples cut into ½” slices
1¼ cups brown sugar
1½ teaspoons cinnamon
⅓ cup water
1½ tablespoons fresh lemon juice
⅓ cup flour
2½ tablespoons sugar
1½ teaspoons vanilla extract
¾ tablespoon salt
4 tablespoons unsalted butter, softened

1. Combine sliced apples, brown sugar, cinnamon, water, and lemon juice in a large saucepan; cover and simmer slowly until “almost” tender (5 to 7 minutes – do NOT overcook since they cook again later).

2 Blend flour and sugar; add to apples then cook uncovered, stirring constantly for 2 minutes.

3. Remove from heat and add vanilla, salt, and butter; cool.

4. Make crust and topping.

Crust: (makes two crusts, one for bottom and one for top)

2 cups flour

⅔ cup Crisco shortening

¼ cup cool water

1. Preheat oven to 425° F.

2. Put flour and Crisco in a bowl; use two kitchen knives to cut it up into pea-size pieces.

3. Add cool water and blend with fork (if too dry, add 1 more teaspoon water – no more).

4. Form a ball; firm it.

5. Sprinkle flour lightly on wax paper, flour a rolling pin, and then roll out dough to ⅛” thick.

6. Roll dough up over rolling pin, unroll into 9” pie shell, and trim edges; bake for 8 to 10 minutes.

7. Repeat steps 4 through 5 for the top crust.


3 tablespoons light Karo syrup

⅓ cup pecans, chopped

2+ tablespoons flour

¼ cup brown sugar

2+ tablespoons butter

1. Combine all ingredients and mix well.


1. Preheat oven to 400° F.

2. Add cooled apple filling to pie pan and top with other crust; seal edges and make slits on top.

3. Bake for 30 to 35 minutes.

4. Pour topping over hot pie and bake about 5 minutes more

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