Apple Pie #2
This is one of my adopted recipes Feb 2005 and I just finished making it. This is quite different than the original recipe. The original recipe called for 2 crusts but I made a strudel type topping instead. I like my bottom crust quite thick so I used about 3/4 of the dough. With what's left over you can roll out and spread with jam or whatever and fold over and bake. The crust was very flaky and we all enjoyed the change from ordinary apple pie.
Total time
50 min
Servings
6
Calories
826.6
Category
Pie
This Apple Pie #2 recipe is a classic American dessert that combines a flaky, buttery crust with a sweet and spiced apple filling, topped with a crunchy cinnamon streusel. Perfect for any occasion, this pie is ready in under an hour and serves six, making it ideal for family gatherings or a cozy weekend treat. The unique blend of tart and sweet apples, along with a hint of nutmeg and a touch of vinegar in the crust, elevates this pie to a new level of homemade goodness.
Ingredients
Makes 6 servings
- 2 all-purpose flour
- 2 sugar
- 1 salt
- 3/4 Golden Crisco Shortening
- 3 water
- 1 egg
- 1 1/2 vinegar
- 1/3 brown sugar
- 1/3 white sugar
- 1 cinnamon
- 1/4 ground nutmeg
- 2 cornstarch
- 1 Golden Crisco Shortening
- 6 tart apples
- 4 apples
- 2/3 water
- 6 flour
- 1/4 brown sugar
- 1/4 cinnamon
- 1/4 salt
- butter
Method
Crust: Combine flour, sugar and salt in bowl, cut in shortening using a\r\npastry blender until all flour is blended into pea size chunks. Combine water, egg and vinegar, pour into flour mixture and mix lightly with a fork until dough forms a ball. This can also be done in the food processor, I find it easier that way.\r\nTake 3/4 of dough for bottom crust and flatten into a pancake size\r\nwrap in clear wrap and refrigerate, use the rest for tarts or\r\nsomething.\r\nWhile dough is chilling make filling.
Filling: Combine brown sugar, sugar, 1 teaspoon cinnamon, cornstarch and nutmeg if using and cut in 1 tablespoon of Golden Crisco until crumbs form; toss apples with crumb mixture. Roll out pastry to fit 9 inch or 9 1/2 inch pie pan and pour apple mixture into it. Sprinkle apple juice over apples.
Topping: Combine in food processor or by hand all topping ingredients and sprinkle over apples.
Bake on bottom shelf of oven at 375°F for 35-40 minutes, (I did mine for 40 minutes)
Cook's notes
- For the flakiest crust, ensure your shortening and water are very cold. You can even chill your mixing bowl beforehand.
- Use a mix of tart apples like Granny Smith and sweeter varieties like Honeycrisp for a balanced flavor.
- Don't overmix the dough; stop when it just comes together to avoid a tough crust.
- If you don't have Golden Crisco, you can substitute with vegetable shortening or cold butter, but the texture may vary slightly.
- Let the pie cool for at least 15 minutes before slicing to allow the filling to set, making it easier to serve.
Easy swaps
- Instead of Golden Crisco Shortening, use Unsalted butter (cold, cut into small pieces) or vegetable shorteningButter will add more flavor but may make the crust less tender.
- Instead of Tart apples (6) + sweet apples (4), use Any combination of firm apples, such as Fuji, Braeburn, or JonagoldAdjust sugar to taste if using very sweet apples.
- Instead of White vinegar, use Apple cider vinegar or lemon juiceAdds a slight tang that helps tenderize the dough.
- Instead of All-purpose flour (for topping), use Whole wheat flour or oat flourWill change the texture slightly, making it more rustic.
Frequently asked
Can I make the crust ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before rolling. Just make sure to wrap it tightly in plastic wrap.
Why is my pie crust tough?
Tough crust is usually caused by overworking the dough or adding too much water. Mix just until the dough comes together, and handle it as little as possible.
Can I use frozen apples?
Yes, but thaw and drain them thoroughly first to avoid excess moisture, which can make the pie soggy.
How do I prevent the bottom crust from getting soggy?
Brush the bottom crust with a beaten egg white before adding the filling, or bake the pie on a preheated baking sheet to help crisp the bottom.
Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup without drastically affecting the texture, but the apples may be more tart. Adjust to your taste.
