My father makes the best apple pie in the whole world, and here’s why. When the recipe he started from called for four apples, he used nine. Stuff your pie with all the apples it can handle and you’ll have both the tallest and the fruitiest apple pie out there, perfect for Thanksgiving. My dads pie is about a foot tall and he always has to take the racks out the oven to make it fit! But oohhhh is it worth it!
Here’s my family recipe on how to make the best Apple Pie to have your guests “awwwing” over your baking. It may seem long, but it’s worth it! Send your pictures, we want to see your baking!
FOR THE CRUST
- 2 ¼ cups of all purpose flour
- 1 teaspoon salt
- ¼ cup plus 2 tablespoons of shortening
- 1/3 cup of cold water
Directions for the Crust:
- In a bowl mix the flour and salt
- With a fork or two knives scissor fashion, cut in shortening into flour until it looks like corn meal
- Cut in the rest of the shortening until it looks like large peas, for flakiness
- Sprinkle water 1 tablespoon at a time tossing quickly with a fork. You should only use enough water to make the dough cling together, it should NOT be wet or slippery.
- With cupped hands, lightly form dough into a smooth ball
- Divide the dough in half.
Directions to make the bottom crust:
- On a lightly floured surface, place on of the balls of pastry.
- With a rolling pin covered with flour, gently flatten the ball. Then roll gently from center out in all directions forming a circle.
- Fold the pastry circle in half and gently lifted onto ungreased pie plate, with fold at center, then unfold.
- Use bent right finger to fit pastry gently into plate (be sure there are no holes or cracks for juices to seep through)
Directions to make the top crust:
- Roll the top crust as in steps to make bottom crust
- Arrange filling in dough on a lined pie plate
- trim the bottom crust even with the edge of the plate
- Fold the top crust in half and make several slits so steam can escape
- Moisten the edge of the lower crust with water, using your finger
- Lay the top crust over the filling with fold at center and unfold
- With scissors, trim the upper crust under the edge of the lower crust
- Finish pastry edge with a fork, pressing on the sides of the pie plate
For a Pretty Pie top:
- Before Baking the two crust pie, brush the top with slightly beaten egg white or evaporated milk.
- For a sparkling effect, sprinkle with granulated sugar
FOR THE FILLING
- 4-5 (or 9) cooking apples, pared, cored, and diced
- ¾ to 1 cup of sugar
- 2 tablespoons of flour
- ½ teaspoon cinnamon
- 4 canned pear halves drained and crushed
- 2 tablespoons of white rum
- 2 tablespoons of butter
- Start heating the over to 425 degrees. Line the 9 inch Pie Pan with bottom pastry crust, roll out the top crust
- Combine apples, sugar, flour, cinnamon and arrange pears in pan
- Sprinkle with rum, top with more apples, dot with butter.
- Adjust top crust.
- Bake 40-50 minutes or until browned. Serve warm or cold!