Apple Pie Recipe

Sugar-Crusted Apple Pie

Old-fashioned apple pie generously filled with cinnamon-flavored apple slices. Delectable!

45 min. prep time
8 servings
858 Ratings



2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water
1/2 teaspoon apple cider vinegar or white vinegar


6 cups (4 pounds) tart cooking apples, peeled, cored, sliced 1/4-inch
1 cup sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
3 tablespoons Land O Lakes® Butter, cut into pieces
2 tablespoons sugar


Combine 2 cups flour and salt in bowl; cut in 1/2 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.

Combine cold water, egg and vinegar in bowl. Add egg mixture to flour mixture; mix with fork just until flour is moistened. Divide dough in half; shape each half into a ball; flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate at least 1 hour.

Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside.

Heat oven to 350°F. Combine apples, 1 cup sugar, 3 tablespoons flour and cinnamon in large bowl; toss to coat. Spoon apple mixture into prepared crust. Dot apple mixture with 3 tablespoons butter.

Roll out second ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in top crust. Sprinkle top of crust evenly with 2 tablespoons sugar.

Cover edge of crust with 2-inch strip of aluminum foil. Bake 45 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool 20-30 minutes before cutting.

Nutrition Facts (1 serving)

Calories: 550

Fat: 30g

Cholesterol: 55mg

Sodium: 300mg

Carbohydrates: 70g

Dietary Fiber: 3g

Protein: 4g

Recipe #10876©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

My husband loves apple pie, but I tried this two times and it was very very liquidy (is that a word?) at the bottom which made the mess of the bottom crust. What am I doing wrong?
Test Kitchen Comment


Hi Megan, sorry to hear that you had some issues with the pie! Many things can affect the liquid ratio in an apple pie. The variety of apples used is a big factor - using a crisp apple that doesn't break down is important. We'd suggest using Granny Smith, Jonagold or Honeycrisp . Letting the pie sit for a good half hour after baking can help the filling set up, too. Hope you give this a try again, and let us know if you have more questions!
Posted November 10, 2015
I make this pie every single year. It's been about 8 years now. It is so scrumptious! My family and I are obsessed with it and look foward to it every Thanksgiving and Christmas.
Love it! This is now my favorite apple pie recipe!
People have told me its the best apple pie they have ever had! I used 1 cups of butter... makes it soooo much better.
This is THE best apple pie I ever made! My husband and our company loved it! The crust is so flakey and the apple filling was delicious. Loved the sugar-crusted top!
I've been making this delicious pie for at least 6 years and its a winner with ME and my family. I've even made it for outsiders and they continue to tell me how good it is and they want more. But I just make it for my family now :-
Scrumptious!! Very easy to make. Preparing the recipe took me longer than stated. That was okay, though, because I enjoyed making this recipe. First time I made pastry using apple cider vinegar and 1/2 cup each of butter and shortening. Dough was very easy to roll; did not break up rolling out. Will use this for more pie shells. No tart apples on hand so used red delicious instead. Added 2 pinches of nutmeg to bring out flavor of cinnamon. The recipe pastry and filling made 1 12-inch pie and 1 6-inch pie. I ate the smaller pie in one sitting; hard to stop, as it was so delicious.
For years, I've used the same recipe for my pastry which is good....but when I tried the sugar crusted apple pie was absolutely fantastic. I couldn't believe the difference....what a wonderful find !

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