Barbara’s Apple Pie

Barbara’s Apple Pie

Recipe by Barbara Bach
Servings

6-8

servings
Prep time

45

minutes
Hours

1 1/4

This favorite apple pie recipe makes my husband very happy!

Ingredients

  • CRUST: Crisco (half of 3/4 Cup)

  • 1 Stick of Butter (softened)

  • 1 1/2 Cups of Flour (plus extra for rolling)

  • 1 Large Egg

  • 1 tsp. White Sugar

  • 1/2 tsp. Salt

  • 2 1/2 TBLS Ice Water

  • FILLING: 7 Granny Smith Apples

  • 3/4 Cups of White Sugar

  • 3 TBLS of Flour

  • 1 Heaping TBLS of Cinnamon

  • 1/4 tsp. of Salt

  • The remainder of stick of butter on top of apples

  • 8 inch pie tin

Directions

  • Fill a 3/4 Cup half full with Crisco; fill the remainder with softened butter (you will have enough butter left to top the apple mixture)
  • Using a mixing bowl add 1 1/2 cups of flour, sugar, salt and stir together.
  • Mix in the Crisco/Butter with a fork; stir in egg & cold water.
  • Divide into half and spoon half of dough onto a floured surface. Use waxed paper or parchment to roll the dough out. Add just enough flour to the dough so it is not sticky and combine together before rolling out (do not over flour)
  • Flour your rolling pin and dough then roll into 9 inch circle
  • Pick up the edge of your waxed paper and flip the dough in half
  • Carefully pick up the flipped dough and place into the pie tin half way in
  • Then flip the half over to the opposite edge; then trim the dough around the edge (keep to make yummy cinnamon/sugar crust)
  • Repeat to roll out the other half of dough for the top crust
  • Wash and cut apples into quarters; peel each quarter then use the tip of the knife to core; slice thinly into a large mixing bowl
  • On the sliced apples measure 3 level TBLS of flour; 1 heaping TBLS of Cinnamon; 3/4 Cup of white sugar; 1/4 tsp. of salt; mix together
  • Pour into the pie shell; top with teaspoons of butter
  • Fold over the top crust that has been rolled out (same as previous instruction for the bottom crust) Place on top of apples
  • Flip the pie dough to the other side and fold extra dough on edges and crimp. Sprinkle with sugar and make slots on top
  • Place pie on top of a large piece of foil. Draw the corners, folding as you go to cover the edge of the pie. Bake @ 375 degrees for 50 minutes; check to see if browned
  • When browned on top cover top with foil and bake for 30 minutes longer
  • Your perfect pie is done and the crust is not overdone using the foil idea. The foil also catches all the messy drips.
  • And my husband could not wait to try it! The apples are cooked all the way through. He likes a lot of cinnamon and non-crunchy apples. ( you may want to use less cinnamon)
  • I love rolling out extra scraps of dough trimmed off from the bottom crust; place on a cookie sheet, sprinkle with cinnamon and sugar and bake @ 375 degrees for 15 minutes

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