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Grandpa Rich's Apple Pie - RUNNER UP 

Ingredients

CRUST

  • all-purpose flour
  • 1 tsp.  salt
  • 1 1/4 cups Crisco butter-flavored shortening
  • large egg, slightly beaten
  • 5 Tbsp. ice water
  • 1 Tbsp.  vinegar
  • 1-2 Tbsp.  milk or cream
  • 1-2 Tbsp.  coarse sugar

FILLING

  • sliced apples (I used Granny Smith)
  • 2 tsp. lemon juice
  • 2 Tbsp. King Arthur pie filling enhancer
  • 1/2 cup butter
  • 3 Tbsp. all-purpose flour
  • 1/4 cup  reserved juice/water
  • 1/2 cup  packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbsp. boiled cider
  • 1 tsp.  apple pie spice
  • 1/4 tsp.  cinnamon
  • 1/4 tsp.  freshly grated nutmeg

Temperature: 375 ° F

Instructions

For crust, combine flour and salt in a large bowl. Cut in shortening. In a small bowl, combine egg, water and vinegar. Stir into flour mixture just until dough comes together. Shape into two discs, one slightly larger than the other. Wrap each in plastic and refrigerate at least 1 hr. Remove from refrigerator 10 minutes before rolling out. Preheat oven to 425 degrees. Peel, core and slice apples, and while slicing, place apples in a large microwaveable bowl with enough water to cover them sprinkled with the lemon juice. When all apples are sliced, drain and place in microwave on high for 5 minutes. Drain off any liquid and reserve (adding water to equal 1/4 cup if necessary). Toss the apples with the 2 Tbsp. pie filling enhancer. Set aside while preparing filling. In a medium saucepan over low heat, melt the butter. Stir in the 3 Tbsp. flour until smooth. Stir in the reserved juice/water, sugars, and boiled cider. Bring to a boil over medium heat and boil 1 minute, stirring constantly. Remove from heat and stir in apple pie spice, cinnamon and nutmeg. Pour over apples and toss to coat. On a lightly floured surface, roll out the larger disc of dough to 1/8-inch thickness and place in a, 9-inch Emile Henry pie dish, trimming dough to 1/2-inch over edge of dish. Place apples in prepared crust. Roll out top crust on a lightly floured surface. Cut out a vent in the center of the crust and place crust over apples. Fold top crust under edge of bottom crust; crimp edges of crust. Brush top of pie with milk or cream and sprinkle with coarse sugar. Cover edges of crust with a pie shield. Bake in preheated 425 degree oven for 15 minute; turn down to 375 and bake an additional 45-50 minutes or until crust is browned and juices begin to bubble. Remove from oven and cool on a wire rack. I love the way the Emile Henry pie dish bakes a pie. The crust is evenly browned and the pie bakes to perfection. This pie has never failed in a Emile Henry pie dish!

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