• Cooking Time: 40-50 minutes
  • Servings:
  • Preparation Time:


Use the quantities of apples for size pie as indicated in any of your cookbooks.

For the pie crust, I have always used the standard 1 part shortening to 3 parts flour and a speck of salt, but never worried about handling the dough or cutting in shortening, just use my fingers and don’t get the shortening too well blended with flour.

Understand the new method of oil is very good and very easy. You might try it.

I like to put some canned milk on the top crust, just spread a little with your fingers, it gives the pie a nice, brown look.


  • Pie Crust Ingredients:
  • 1 part shortening (e.g., 1/2 C)
  • 3 parts flour (e.g., 1-1/2 C)
  • A speck of salt
  • Filling Ingredients:
  • Apples: peeled, cored, and cut thin
  • Cinnamon
  • Sugar
  • Nutmeg
  • Lemon juice
  • Butter
  • Canned milk (for top crust)


  • Make pie crust.
  • Chill pie crust in refrigerator for at least 15 minutes.
  • Roll out enough pie crust to line bottom of pan; reserve some for whole or lattice top.
  • Cut peeled and cored apples thin.
  • Put a layer of apples in lined pie pan.
  • Sprinkle with cinnamon, sugar and a very little bit of nutmeg.
  • Put another layer of apples and more cinnamon, sugar, and nutmeg.
  • If apples are not very juicy sprinkle about a tablespoon of water over them when in the pan.
  • Then squeeze a bit of lemon juice over the whole thing.
  • Dot with pieces of butter.
  • Cover with top pie dough.
  • Make slits for steam.
  • Bake at 425 degrees about 30 minutes.
  • Optional: spread small amount of canned milk on top crust before final baking.
  • Then reduce heat to 325 for another 10-20 minutes until apples are just cooked and pie is golden brown.

Categories: Dough/Crust  Fruit  Pie 

Author Credit: Zelma Levin Goldstein

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