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Materials needed:

1-9 inch pie tin
measuring cups and spoons
large sauce pan
wooden spoon
rolling pin (marble works the best)

Ingredients and Directions:



1/3 to 2/3 cup granulated or caster sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/2 teaspoon ground nutmeg
Dash of salt
6 cups thinly sliced peeled green or tart baking apples (approximately 8 medium apples)
2 TBLs Butter Flavor Crisco

Preheat your oven to 425°. Prepare the pastry for a double crust as desribed below.
Mix together the granulated or caster sugar, flour, cinnamon, nutmeg, pumpkin pie spice and salt in large mixing bowl. Stir in the thinly sliced apples.


Double-Crust Pastry
2/3 cup Butter flavor Crisco
2 cups all purpose flour
1 teaspoon salt
5 to 7 tablespoons cold water

Using pastry blender, cut shortening into the flour and salt, until the mixture resembles crumbs. Stir in the water with a fork until desired moisture is achieved. Add more water if necessary. Divide the pastry in half, making a ball to roll out into the crust. Place the ball onto a lightly floured surface and roll out thin with the lightly floured marble rolling pin. Roll up the crust onto the rolling pin slowly and then place over the pie tin to cover evenly. Fit the crust into the tin and then cut around the edge with a knife to make a neat edge. Sprinkle the bottom pie crust lightly with granulated or caster sugar.

Pour in apple pie filling from above and then repeat rolling out the rest of the pie dough for the top crust. After dotting the apple pie mixture with dots of Butter Flavor Crisco, place the top crust over this mixture. Take a sharp knife and cut air vents into the crust. Pinch the edges of the dough around the rim of the pie between your thumb and closest finger using the same finger on your other hand. Repeat this until all the crust in joined and crimped together. Lightly sprinkle more granulated or caster sugar over the finished unbaked pie.

Bake at 425 degrees F for an hour or until the apples are tender. You can check the tenderness by piercing the apples through one of the vent holes with a knife and see if it easily goes through the apple.

Let the pie cool off for at least 30 minutes to an hour then either serve warm or refrigerate to serve later cold. This of course tastes great with vanilla ice cream melting over it while it is still warm or whip cream to garnish if served cold.