Looking for the perfect Homemade Apple Pie? Our Homemade Apple Pie has a flaky crust and a pile of tart-sweet spiced apples. Kind of an easy choice!
What You Need
Original recipe yields 10 servings
2-1/4 cups flour
1 tsp. salt
1 cup shortening
5 to 7 Tbsp. ice cold water
6 cups thinly sliced peeled tart apples (about 4 large apples)
3/4 cup sugar
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
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Let's Make It
Preheat oven to 400°F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.
Add water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 15 min.
Meanwhile, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between two large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate.
Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings.
Fill with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge (see Tip). Cut several slits near center of pie to allow steam to escape.
Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Savor one serving of this classic, crowd-pleasing dessert on special occasions.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
How to Flute Edge of Crust
Flute (to finish) edge by using two fingers to press a V-shape into the crust edge. This will look like a wave or ruffle design when finished. Or, pinch and slightly twist the pastry as you move around the pie to create a rope design.
Decorative Crust: Use small cookie cutters to cut out decorative shapes from the top crust or the leftover pastry trimmings. Arrange on top of crust. Finishing Touches: Brush top of crust with lightly beaten egg white before baking (for shiny top), a whole egg (for golden brown top) or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar (for a sparkling top).
Use small cookie cutters to cut out decorative shapes from the top crust or the leftover pastry trimmings. Arrange on top of pie before baking.
Brush top of crust with lightly beaten egg white before baking (for shiny top), a whole egg (for golden brown top) or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar (for a sparkling top).
Top each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping, or a slice of KRAFT Cheddar Cheese or CRACKER BARREL Cheddar Cheese.
Prepare apple filling as directed, substituting 2 Tbsp. uncooked MINUTE Tapioca for the cornstarch. Let stand 15 min. in bowl, then mix lightly. Spoon into pie crust and continue as directed.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.