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Apple Pie Recipe With Shortening

No One Can Resist a Slice of This Apple Pie

All the amazing apple varieties are finally popping up in farmers markets and grocery stores, meaning it's officially apple pie season. And you know what everyone loves? Besides the aroma of apples and cinnamon dancing in the air, people love surprise slices of apple pie.

So if you live alone (like me) but want to make apple pie, keep that important fact in mind. Who can resist a free slice of apple pie? The answer is no one. It will make the day of your neighbors, cleaning lady, doormen, landlord, etc. Just watch as their eyes light up, and you'll understand the loving power of apple pie.

Whatever you do, don't forget the scoop of ice cream. I used and highly recommend bourbon vanilla. À la mode is essential, y'all!

Traditional Apple Pie

Traditional Apple Pie

Ingredients

Crust:
2 cups all-purpose flour, plus more for rolling dough
1 teaspoon salt
3/4 cup shortening (recommended: Crisco)
Ice water

Filling:
6 apples, peeled, cored, and cut into thin slices (recommended: Jonagold, Rome Beauty, or Pink Lady apples)
1/2 cup granulated white sugar, plus more for garnish
1/2 cup dark brown sugar
1 teaspoon cinnamon, plus more for garnish
1/2 cup to 1 cup all-purpose flour (depending on juiciness of apples)
2 tablespoons butter

Special equipment: 9-inch pie pan

Directions

  1. To make dough: In a medium mixing bowl, combine flour and salt, and cut in the shortening by hand or with a food processor until it's the texture of wet sand, taking care not to overmix. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Knead the dough about 10 times until it comes together in a ball. Cut the dough in half and flatten each half into a rough disk. Wrap each disk tightly in plastic wrap, and refrigerate for 1 hour (or up to 3 days). See these step-by-step photos for making pie crust.
  2. Preheat the oven to 375ºF. Remove 1 dough disk from fridge, and discard plastic wrap.
  3. Sprinkle flour on a clean flat surface (either a cutting board or a clean countertop). Place dough on the floured surface and sprinkle both sides with a generous dusting of flour. Dust the rolling pin with flour as well. Roll out to fit a 9-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Return to the fridge for at least 20 minutes.
  4. To make filling: In a large bowl, combine apples and sugars. Stir until sugar thoroughly coats the apples. Then add cinnamon and enough flour to coat the apples.
  5. Remove pastry-lined pie plate from the fridge and add the apple filling. Make sure the apple slices are laying flat. Cut butter into small pieces and put on top of the filling. Return to the fridge.
  6. Remove the second dough disk from the fridge and repeat process of flouring each side before rolling it out into a 12-inch circle. Cut dough into 1-inch strips. Remove pie from the fridge. Using the dough strips, form a lattice pattern on the top. Crimp the edges, as desired. Sprinkle a little sugar and cinnamon over the pie.
  7. Bake for 45 minutes, or until pie is golden brown. Wrap foil around the edges of the pie if it begins to brown too quickly. Serve warm with vanilla ice cream.
Average( votes):

Image Source: POPSUGAR Photography / Anna Monette Roberts
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cherryk cherryk 6 years
Oh my gosh, it only took me two seconds from looking at that picture to start salivating. I know what dessert I'm making for the holidays.
Food Food 6 years
fuzzles, thanks for the info! and PinkNC, thanks for the kind words.
divinedebris divinedebris 6 years
Oh, just the other day I was looking for a apple pie recipe and here you come with this great recipe. I have to try it, maybe tonight. :D Thank you!
PinkNC PinkNC 6 years
Yum, you have got it going on when it comes to your recipes :) I rarely see any recipes that don't look good in here. So many of them are worth trying at least once.
fuzzles fuzzles 6 years
Yum,Unfortunately, the SweeTango season is over. *sniff* They only grew a small crop this year, and distribution was limited to the Twin Cities metro area. The GREAT news is that they were a HUGE success with groceries having challenges just to keep them stocked. I'm sure in the coming years they will become more readily available throughout the country. But for next season, you should be able to order them through this website:http://pepinheights.com
fuzzles fuzzles 6 years
Yum, Unfortunately, the SweeTango season is over. *sniff* They only grew a small crop this year, and distribution was limited to the Twin Cities metro area. The GREAT news is that they were a HUGE success with groceries having challenges just to keep them stocked. I'm sure in the coming years they will become more readily available throughout the country. But for next season, you should be able to order them through this website: http://pepinheights.com
Food Food 6 years
Advah, you won't regret making it! Fuzzles, I have been dying to try those new Minnesota varieties!
Food Food 6 years
Advah, you won't regret making it!Fuzzles, I have been dying to try those new Minnesota varieties!
Advah Advah 6 years
Thanks, I was thinking of apple pie just today!
fuzzles fuzzles 6 years
Minnesota--home of the HoneyCrisp and SweeTango! :drool:
fuzzles fuzzles 6 years
Minnesota--home of the HoneyCrisp and SweeTango! :drool:
HappyKate HappyKate 6 years
Cortlands. I am from good ole' upstate ny and we know apples! Yes variety is good. Also we like to serve our homemade pie with a nice slice of quality extra sharp or 3 x cheddar cheese on the side instead of ice cream. It works very well.
nancita nancita 6 years
Your crust looks amazing!
nancita nancita 6 years
Your crust looks amazing!
Soniabonya Soniabonya 6 years
Sweet apple harvest that looks good. I love apple season because I get to bake crazy recipes from my Julian cookbook. Julian is apple country and has some of the best apple pies out there. And the doughnuts. . . :drool:
rossy rossy 6 years
I like to use up to 5 kinds of apples (including fuji, Braeburn, Gala, Granny Smiths & Spartans) & sugar, cinnamon & a pinch of allspice. - The different apples provide a bit of sweet & tart with each bite. Yummy! Also, I have a stationary peeler & food processor to do the hard work - If I did it by hand, the apples start to brown. People have told me "put them in ice water" or "mild salt (table salt)-water solution"... Doesn't work. Apples end up tasting salty or retain water, making bottom crust soggy. YUCK! - I heard that placing the pie on the bottom rack (never middle) is best way to cook an apple pie... Will try soon. Finally, let me add that I love my pie with a scoop of cherry, pralines & creme or Tiger Tail ice cream. For those who don't know what that is - It's orange & licorice combined that I absolutely love. - To Popsugar - Kudos for the wonderful recipes you provide on this site. Keep up the great work!
rossy rossy 6 years
I like to use up to 5 kinds of apples (including fuji, Braeburn, Gala, Granny Smiths & Spartans) & sugar, cinnamon & a pinch of allspice. -The different apples provide a bit of sweet & tart with each bite. Yummy! Also, I have a stationary peeler & food processor to do the hard work - If I did it by hand, the apples start to brown. People have told me "put them in ice water" or "mild salt (table salt)-water solution"... Doesn't work. Apples end up tasting salty or retain water, making bottom crust soggy. YUCK!-I heard that placing the pie on the bottom rack (never middle) is best way to cook an apple pie... Will try soon. Finally, let me add that I love my pie with a scoop of cherry, pralines & creme or Tiger Tail ice cream. For those who don't know what that is - It's orange & licorice combined that I absolutely love. -To Popsugar - Kudos for the wonderful recipes you provide on this site. Keep up the great work!
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