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Recipe Summary

prep:
30 mins
cool:
120 mins
bake:
90 mins at 350°
Servings:
8
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Apple Pie

Ingredients

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Directions

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  • Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.

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  • In a large bowl, stir together the 1 cup sugar, tapioca and cinnamon. Add apple slices. Gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Place butter pieces evenly spaced over filling.

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  • Cut slits in remaining pastry to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Brush the top pastry with milk and sprinkle additional sugar. To prevent overbrowning, cover edges with foil.

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  • Bake in a 350 degree F oven for 1 hour. Remove foil. Bake about 30 minutes more or until fruit is tender, filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

Nutrition Facts (Apple Pie )

637 calories; total fat 29g; saturated fat 16g; polyunsaturated fat 3g; monounsaturated fat 9g; cholesterol 84mg; sodium 601mg; potassium 173mg; carbohydrates 89g; fiber 3g; sugar 36g; protein 7g; vitamin a 729IU; vitamin c 4mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 113mcg; vitamin b12 0mcg; calcium 30mg; iron 4mg.

Helen's Two-Crust Pie Pastry

Ingredients

Ingredient Checklist

Directions

Helen's Two-Crust Pie Pastry:
  • In a large bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.

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  • In a small bowl, stir together 6 tablespoons of the water, egg and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).

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  • Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Using your hands, flatten each into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.

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  • On a lightly floured surface, roll 1 disc of dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.

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  • Roll remaining dough disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes. Makes 2 pie crusts.

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