Aunt Dot’s Homemade Apple Pie Recipe
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Aside from being a Mom or playing baseball, you can’t get anymore American that this….a great homemade apple pie recipe given to me by my favorite Aunt. If you are lazy like me, I do not make the pie shells from scratch but purchase the pre-made shells from the grocery store. I think the pie tastes just as good. But I have included Aunt Dot’s pastry dough recipe here if you really want to make the whole pie from scratch.
This pastry recipe is for two 9-inch pie crusts.
Ingredients:
2 ½ cups of flour
¾ cup of shortening
½ a teaspoon of salt
6-7 tablespoons of cold water
Directions:
1. Mix the flour and salt. I will usually run the flour and salt through a sifter twice to mix.
2. Cut in the shortening with 2 knives. Combine the shortening lightly with the flour. You want the
dough to be crumbly and coarse not uniform and smooth. It is preferring to have small bits of
shortening rather than have the dough fully blended.
3. Sprinkle water over the flour a small bit at a time and mix with a fork. You only want enough
water to hold the pastry together when you mold it into a ball.
4. Divide the dough into 2 balls.
5. Roll the dough for the bottom crust approximately 2 inches larger than the pie pan.
6. Place the dough loosely but firmly into the pie pan.
7. Fill the pie generously with the apple pie filling. Make a pyramid with the apple filling so the
highest point in the filling is in the middle of the pie. Do not worry about over-filling. The more
apples you can pile up, the better the look and taste of the pie.
8. Place the top crust over the pie filling stretching gently if needed to cover all the apples.
9. Cut vents in the top of the pie in any design you chose.
10. Fit the edges of the top and bottom crust together and crimp.
11. Bake as indicated.
Homemade Apple Pie Recipe
Ingredients:
1 cup of sugar
2-3 tablespoons of brown sugar
1 teaspoon of cinnamon
½ teaspoon of nutmeg
1 ½ tablespoons of flour
6-8 large firm tart apples
2 tablespoons of butter
Directions:
1. Preheat the oven to 425 degrees F.
2. Line a pie pan with ½ of the pie dough.
3. Mix the sugar, salt, cinnamon, nutmeg, and flour together.
4. Peel, core and slice the apples and toss with the sugar mixture coating the apples thoroughly.
5. Taste test!! This is my favorite part. Munch on a few of the apples. If they taste too sour add
some more brown sugar. If they taste too bland sprinkle on some more cinnamon. Keep adding
and tasting until you have that perfect tart-sweet taste.
6. Pile the fruit into the pie pan with the pastry shell.
7. Dot with the butter. I do not melt the butter. I just chop it into small chunks and scatter over
the top of the pie.
8. Drape the top crust over the pie.
9. Crimp the edges and cut vents in the top of the pie. Be creative in your design.
10. Bake 10 minutes at 425 degrees F. and then lower the heat to 350 degrees F. and bake 30-40
minutes or until the crust is browned.
11. To protect the edges of the crust you can purchase an edger that can be placed on the pie. Or,
do as I do, and cover the edges with tinfoil if they look like they might burn.
12. Let cool about 5-10 minutes and then serve warm with vanilla or cinnamon ice cream.
Apple varieties for your pie:
When you go to the grocery store to purchase apples for your pie you usually have several choices. If apples are in season then choose a mixture of McIntosh and Cortland apples. If apples are not in season select Granny Smith Apples. Of course the best case scenario is a trip to the local apple orchard in the morning for your McIntosh and Cortland apples. And a fresh homemade apple pie ready to eat for dessert that evening!
I hope you enjoyed making my homemade apple pie recipe. But more importantly, I hope you and your family and friends enjoyed eating it even more!!
Flourly Yours,
Maggie
Title: Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie
Rating: 
Author: Ken Haedrich
Comments: By Catherine S. Vodrey (East Liverpool, Ohio United States)
Ken Haedrich, a regular contributor to both BETTER HOMES & GARDENS and BON APPETIT, has struck a home run with his “Apple Pie Perfect”–the first all-apple-pie cookbook I’ve ever seen. Normally I shy away from cookbooks that are so narrowly focused, but as I like Haedrich’s relaxed writing style and because apple pies are such wonderfully American desserts, I decided to take a look inside. I was astounded by what I saw.
Haedrich has delivered here nearly every conceivable apple pie permutation you can imagine. The purely apple ones include Baked Apple Dumpling Pie, Grated Apple Pie, Apple Cobbler Pie, Apple Upside-Down Pan Pie, Shaker Boiled Apple Cider Pie, and dozens of others. Then there are the pies which fudge the title a little bit and branch out into other fruits: Apple Cherry Pie with Coconut Almond Crumb Topping, Apple and Champagne Grape Pie, several pies combining apples and tomatoes (yes!), Cottage Cheese-Cheesecake Apple Pie, Apple Pie with Prunes and Port, and more. Haedrich even gives us the official recipe for New York State’s Official Apple Pie (using McIntosh apples, an apple most knowing bakers would shy away from for use in a pie, as it gets smushy–but he says it’s delicious in this particular recipe).
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Title: RSVP Jumbo Apple Corer & Slicer
Rating: 
Author:
Comments: By HJB (Tulsa, OK) -
I bought this product and another larger one that is advertised for larger apples. Can’t recall the name of the company who manufactured the larger one, but it was a well known company. This one is hands down better than the larger one. It is easier to use (the rubberized handles make it easy), slices medium and rather large apples. The larger one is made just of metal and hurts your hands and knuckles while slicing.
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Title: Back To Basics Apple and Potato Peeler
Rating: Author:
Comments: The reason my apple pie recipe is easy is because I don’t spend a lot of time peeling apples! This tool does this trick with minimal muss and fuss. A perfect addition for anyone that peels apples!
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