-
-
My review
Apple Pie III
DINNER2
"This is the 1999 American Pie Council's National Pie Championship first place winner in the Apple Pie Category. Transparent apples are a type of green apple, and are not always readily available. In that case, Granny Smith apples may be used for all six apples."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 408 calsOriginal recipe yields 8 servings (1 - 9 inch pie pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator.
- When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes.
- Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar.
- Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.
Nutrition Facts
Per Serving: 408 calories; 22.1 g fat; 50.1 g carbohydrates; 4 g protein; 12 mg cholesterol; 324 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4968 Ratings
-
-
-
-
-
Most helpful positive review
12/4/2001
Oh, my gosh, this is my favorite apple pie, and for everyone that does not know, the overnight waiting period is to let the apple macerate - or let the juices collect - you don't HAVE to wait ov...
Most helpful critical review
12/25/2001
My family thought this pie was much too sour.
Most helpful
Most positive
Least positive
Newest
12/4/2001
Oh, my gosh, this is my favorite apple pie, and for everyone that does not know, the overnight waiting period is to let the apple macerate - or let the juices collect - you don't HAVE to wait ov...
12/19/2008
This pie was good although I did a couple of things different. I used my own great tasting flaky crust recipe - so why try another. I also more than doubled the filling to 2 1/2 times. But used ...
1/16/2002
I finally found an apple pie recipe that truly is "easy as pie"...The crust was easy to handle and baked up light and flaky! The filling was delicious! I would be proud to serve this one to my o...
10/10/2007
Very good pie, usually I put less sugar than the recipe, but I followed somebody's advise to actually add more sugar, so I did. I used all types of apples that we picked over the weekend (Mackin...
1/7/2003
Incredible!!! I used red delicious and Granny Smith because I didn't know what kind of apples the first ones were. It turned out amazing. My husband loved it!!!!!!!!!!!
11/14/2001
My first pie ever, and it turned out almost perfect! I probably baked it a tad too long though, and the filling became a bit mushy, but it was a great tasting pie nevertheless! I sprinked extra ...
3/30/2000
This turned out a flawless pie with an excellent crust. The directions were straightforward and was pleasantly surprised at the results of my first apple pie!