Apple Pie Recipe
This recipe is from the Southern Living Heirloom Recipe Cookbook.
Servings Prep Time
10people 20minutes
Cook Time
75minutes
Servings Prep Time
10people 20minutes
Cook Time
75minutes
Ingredients
For the Pie
  • 3/4cup sugar
  • 1tablespoon all-purpose flour
  • 1/2teaspoon ground cinnamon
  • 1/8teaspoon salt
  • 4 1/2cups peeled and chopped cooking applesabout 4
  • 1 jar applesauce16 oz
  • 1tablespoon fresh lemon juice
  • 1tablespoon buttercut up
  • 2 1/2cups all-purpose flour
For the Pastry
  • 1teaspoon salt
  • 2/3cup plus 2 tablespoons shortening
  • 1/2cup ice water
  • 3tablespoons all-purpose flour
  • 1tablespoon sugar
For the Crunch Topping
  • 1/8teaspoon salt
  • 1tablespoon buttercut up
Instructions
For the Pie
  1. Preheat oven to 425 degrees. Roll half of Pastry to 1/8-inch thickness on a lightly floured surface; fit piecrust into a 9-inch pie plate, and trim off excess piecrust along edges. Combine sugar and next 3 ingredients; stir in apples and next 2 ingredients. Spoon apple mixture into prepared pie plate, and dot with butter.
  2. Roll out remaining Pasty to 1/8-inch thickness on a lightly floured surface. Using the width of a ruler as a guide, cut piecrust into 9 (1-inch wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips, sealing to botom piecrust. Prepare Crunch Topping, and sprinkle over lattice crust.
  3. Bake at 425 degrees for 10 minutes (place foil on rack beneath pie to catch drips, if necessary); reduce oven temperature to 350 degrees, and bake 1 hour and 5 minutes or until crust is golden brown. Cool 2 hours.
For the Pastry
  1. Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened.
  2. Shape into 2 balls; wrap in plastic wrap, and chill 30 minutes.
For the Crunch Topping
  1. Combine first 3 ingredients
  2. Cut in butter with a fork until mixture is crumbly.