No Fail Old-Fashioned Apple Pie

6 Servings



  • 2 cups all-purpose flour sifted

  • 1 teaspoon salt

  • 3/4 cup shortening

  • 4 to 5 tablespoons ice water

  • 1 egg yolk

  • {“Apple Filling”=>nil}

  • 1 cup sugar

  • 1 teaspoon cinnamon

  • 1/4 cup all-purpose flour sifted

  • dash salt

  • 3 pounds tart apples Greenings, Rome, or Cortland are best

  • 2 tablespoons butter or margarine


  • Make Flaky Pastry: Sift the flour with salt into a medium bowl.

  • With a pastry blender or 2 knives, cut in shortening until mixture resembles course cornmeal.

  • Quickly sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing it lightly with a fork after each addition and pushing dampened portion of the mixture to the side of the bowl.

  • (Pastry should be just moist enough to hold together, not sticky).

  • Shape into a ball;

  • halve; flatten each half.

  • Place one half of pastry between two sheets of waxed paper.

  • On dampened counter top (this prevents paper from slipping), roll out pastry to an 11-inch circle, rolling from center out to the edge and alternating direction with each stroke.

  • Repeat with other half.

  • Refrigerate pastry circles, still between paper, for 30 minutes (or freeze for 10 minutes).

  • Preheat the oven to 425°.

  • Make apple filling:

  • In a large bowl, combine the sugar, cinnamon, flour and salt;

  • mix well.

  • Pare, quarter, core, and slice apples.

  • (Apple slices should measure at least 7 cups).

  • Add apples to the sugar mixture and toss lightly.

  • For bottom crust of pie: Peel off top waxed paper form one pastry circle.

  • Invert pastry into a 9-inch pie plate.

  • Peel off other paper.

  • Carefully fit pastry into pie plate, pressing toward center. Turn the apple mixture into pie plate, mounding it in the center.

  • Dot the filling with butter.

  • Trim edge even with pie plate, if necessary.

  • Peel off top sheet of waxed paper from remaining pastry circle.

  • Make several slits for steam vents.

  • Invert pastry over filling; peel off paper.

  • Fold top crust under bottom crust;

  • press together to seal.

  • Crimp edge decoratively.

  • To glaze crust, beat the egg yolk with 1 tablespoon water.

  • Brush mixture over top crust with pastry brush.

  • Bake pie 45 to 50 minutes, or until the apples are tender and the crust is golden brown.

  • Cool the pie partially on wire rack.

  • Serve was, with Cheddar cheese or ice cream, if desired.

Category: Desserts