• Cooking Time: 1 hour 10 minutes
  • Servings: 1 (just kidding) 8
  • Preparation Time: 45 minutes


In honor of all things Autumn and our obsessive love of food, Vicky Akins once again hits it out of the park with this recipe homemade apple pie.


  • Pie crust
  • 2 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 2 Tbsp. sugar
  • 1/2 cup plus 5 Tbsp. ice cold butter (cut into 1/2 chunks)
  • 8 Tbsp. cord lard
  • 4-6 Tbsp. ice water
  • 1 tsp. allspice (optional)
  • Apple Filling
  • *Northern Spy apples are my favorite for making pies. They are sweet without being overpowering.
  • 3/4 c. granulated sugar
  • 1/4 c. packed brown sugar
  • 2 Tbsp.all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 8 cups apples (peeled, cored and thinly sliced)
  • 2 Tbsp. butter, cut in small chunks
  • 1/4 c. whipping cream
  • 1-2 Tbsp. milk
  • 1 Tbsp. raw or granulated sugar


  • Pie Crust
  • Mixing can be done either by hand or in a food processor
  • Mix flour, salt and sugar until well combined.
  • Cut in butter chunks with short 2-3 second pulses (may also use a pastry blender or fork).
  • Add lard in same manner until mixture resembles coarse cornmeal.
  • Turn mixture out into a bowl. Sprinkle with 3-4 Tbsp of ice water.
  • Squeeze a handful to see if it sticks together, if not, add remaining water until it does. Divide dough in half, rolling into 2 balls.
  • One should be slightly bigger than the other.
  • Flatten into circles and let rest for 30 minutes
  • Roll out after 30 minutes.
  • Use a fork to poke holes in bottom crust to prevent bubbling.
  • Fill and cover with top crust,pinch closed and seal with egg wash.
  • Pie Filling
  • In large bowl, combine sugars, salt, flour, cinnamon, cloves & nutmeg.
  • Add apples and toss to coat.
  • Pour into prepared shell, dot with small chunks of butter, and pour whipping cream over filling.
  • Top with second crust.
  • Crimp & seal edges. Brush with milk and sprinkle with raw sugar (or granulated).
  • Place on foil covered baking sheet (lightly spray foil with non-stick spray.
  • Be careful when putting pan in oven so pie pan doesn’t slide.
  • Cover edges with foil or crust guard.
  • Bake at 375 for 40 minutes, then remove foil from edges and bake for 30 more minutes or until crust is golden brown.
  • Cool on wire rack.

Categories: Fruit  Pie 

Author Credit: Vicky Akins-MidLife Road Trip

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