Old-fashioned apple pie generously filled with cinnamon-flavored apple slices. Delectable!
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2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Butter cut into chunks
1/2 cup shortening
1/4 cup cold water
1 large Land O Lakes® Egg beaten
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.
Love apple pies? Try our highest rated Blue Ribbon Apple Pie! You can't go wrong with this classic apple pie and butter crust recipe.
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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?
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!
We all know and love traditional Apple Pie, but that beloved treat comes in many shapes and sizes (squares, apple pie bars or hand pies) and flavors (raspberry, caramel apple pie or even maple.) The one thing they all share? The delicious taste of a baked apple, savored in any shape or flavor.
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