| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 2 pies |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 2 pies |
Ingredients
- 5 Granny Smith apples, peeled and sliced
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Juice of 1/2 lemon
- 1 recipe Perfect Pie Crust, recipe follows
- 6 tablespoons butter
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 1/2 sticks cold butter
- 3/4 cup vegetable shortening
- 1 egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
Instructions
- Preheat the oven to 375 degrees F.
- In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
- With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it’ll take a little time to get the dough completely rolled out.
- If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
- Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
- Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic – the more rustic the better. Dot the tops of the pies with chunks of the butter.
- Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
- Allow to cool slightly, then slice into wedges with a pizza cutter. Eat ’em on the go!
- Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
- Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it’s just combined, and then remove half the dough from the bowl.
Nutrition Facts
| Calories | 371 calorie |
| Total Fat | 22.5 grams |
| Saturated Fat | 10.5 grams |
| Cholesterol | 46 milligrams |
| Sodium | 191 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 19 grams |
| Calories | 371 calorie |
| Total Fat | 22.5 grams |
| Saturated Fat | 10.5 grams |
| Cholesterol | 46 milligrams |
| Sodium | 191 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 19 grams |
Reviews
I added cinnamon. Is the recipe supposed to be made without cinnamon?
I love this recipe. I use store brand refrigerated pie dough. I use whatever apples I have on hand. If they’re not traditional pie apples I use more flour. It works. Lol. I also use cinnamon in the mixture.
Amazing!
Nice easy recipe! Everyone loved it. I rolled it out on parchment paper, then slid the whole thing onto a baking sheet and baked it. For me, I think 1/4 tsp. salt for the dough, would have been enough.
I’ve done this recipe multiple times over the years. It’s fail proof, easy, and fast when you need a dessert to impress. Everyone that I’ve served it to loves it, many rave reviews!
Only modification I’ve ever made was rolling the dough out on parchment paper (easier to put on sheet pan later on), leaving the peel on the apples, and adding 1 to 2 additional apples. Enjoy, you’ll love every bite.
Only modification I’ve ever made was rolling the dough out on parchment paper (easier to put on sheet pan later on), leaving the peel on the apples, and adding 1 to 2 additional apples. Enjoy, you’ll love every bite.
I love the ease and simplicity of this pie and taste great but I always have problems with the juices flowing out of it and burning during the baking time. I follow the recipe for the filling to a T but use ready made pie crust.
I added craisins and used a premade crust left it in the tin and just folded the crust over, as easy as pie
Everything tastes great but looks terrible. I could not get the pie crust to roll out or stay together to save my life. I basically had to smush it all together. Looks like a “nailed it”pie.
It is BY FAR the best crust recipe I’ve used. Partly because it always gives me more dough to work with than the typical crust recipe I’ve always used prior. IM HOOKED!
Easy to make & tasted great, especially with the Carmel sauce drizzled on top.