Favorite Apple Pie
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.
- Topping:
- 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.
- Assembly:
- 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