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Apple Pie

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Apple Pie brings back memories of when I was young. I like my pie served warm and topped with aged cheddar cheese. Most enjoy Apple Pie served warm or cold topped with ice cream. Try this pie drizzled with caramel sauce. Any way you serve it this pie will be a show stopper.

This recipe makes one 9 inch pie.

apple Pie Recipe

Pre-heat your oven to 400F



6 cups fresh sliced Granny Smith apples

3/4 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/8 teaspoon nutmeg

1/8 teaspoon salt

4 tablespoons chilled unsalted butter cut into small cubes (this is not mixed in with the apples it is dotted on top of the apples once they are in the pie pan)


In a large size mixing bowl place the, sugar, flour, cinnamon, cardamom, nutmeg, and salt. Add the sliced apples and gently toss until all of the apples are evenly coated.

Set this mixture aside until needed.



4 tablespoons chilled salt free butter cut into small cubes

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup chilled solid vegetable shortening cut into small cubes

5 tablespoons of ice cold water


In a large mixing bowl using a pastry blender combine the flour, and salt.

Cut the butter, and shortening into the flour mixture until you have pea sized pieces.

Sprinkle the ice water one tablespoon at a time over the flour mixture and turn with a fork. Continue until all of the ice water has been added and all of the dough is moistened.

Turn the dough out onto a lightly floured surface and gather it into a ball. Divide the dough into two equal pieces.

Wrap each piece of dough in plastic wrap and place in the refrigerator for 30 minutes.

Roll one of the balls of dough out to fit your 9 inch pie pan with at least 1/2 inch over the edge.

Place the dough into your pie pan and trim the edges 1/2 inch over the edge of the pie pan.

Pour the prepared apple filling into the crust and spread evenly over the bottom of the pie pan. Dot the top of the apple filling with the reserved butter from the filling ingredients.

Roll out the second ball of dough to fit the top of the pie pan. Place on top of the filling and bring the 1/2 inch of dough from the bottom crust up over the top edge of the top crust. Use a fork or your finger to pinch the top and bottom crust together to seal.

Cut steam slits in the middle of the top crust to allow moisture to escape.

Place the pie pan onto a baking sheet and into the pre-heated oven.  Bake the Apple Pie for 50 minutes. The crust should be golden brown. If you wish you may apply and egg wash to the top crust and sprinkle with a little sugar prior to baking your pie.

Remove the Apple Pie from the oven and place it on a cooling rack for at least 2 hours.


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