This is my basic apple pie.
And this is the same recipe, but instead of two crusts,
this one was finished with an apple crisp topping.
Basic Apple Pie
5 or 6 apples
juice of half a lemon
1/2 cup of white sugar
1/2 cup of brown sugar
cinnamon to taste
2 tablespoons flour (more if the apples are very juicy, less if
1 tablespoon butter
double pie crust
Heat oven to 425°F.
Peel and slice the apples. Squeeze half a lemon over slices and
toss to coat. Add the sugars, flour and cinnamon and toss again.
Roll out bottom crust and line pie plate. Add apples, dot with 1
tablespoon of butter and cover with second crust. Decorate with
leftover pastry. Make sure to cut a couple of vent holes.
Place pie on bottom rack. Bake for 15 minutes. This helps to cook
the bottom crust.
Reduce heat to 375°F, and raise the pie to the middle rack. Bake
for 40 to 50 minutes. If the crust is browning too quickly, you
can cover loosely with a piece of foil.
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed.
(notes: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
OPTION: Use all butter in the crust.
Mix flour with salt, and cut in butter and lard.
You can cut the butter/lard in using the food processor or with a
Or you can use a box grater for the butter.
Put flour mixture in bowl and add water mixing with a fork until
comes together. Form in to a ball and cut in two pieces. Form
into a round flat disc and refrigerate for 1 hour.
The secret to a good crust is to not over handle the dough.
Apple Crisp Pie
Use the same recipe above for the pie but instead of a top crust
use an apple crisp topping.
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup flour
1/2 cup oatmeal
1/2 cup butter
cinnamon to taste
Mix ingredients together and cut in the butter
with a pastry cutter, or just use your fingers to mix in the butter.