This easy apple pie recipe features a flaky, buttery and mouthwatering crust.



1 1/4 cup (10 oz) All purpose flour

3/4 cup (6 oz)  cold butter

1/4 cup (2 oz) of shortening (Crisco)

1/2 cup (4 oz) of cold water

pinch of salt

1 tablespoon of sugar

6 large apples (any variations) or 10 small apples- equivalent to 7-8 cups

1/4 cup of brown sugar ( Adjust to your liking) Increase or decrease amount.

2 teaspoons of cinnamon

1 teaspoon of nutmeg

1 teaspoon of lemon

1 tablespoon of all purpose flour

2 tablespoons of cornstarch



1. Start out with flour and cold butter that’s cut into small cubes.  I’m also adding a small amount of shortening to give the dough a nice flaky texture and retain it’s shape. If you prefer to stick with all butter that’s fine as well.

2. toss the butter pieces into the flour and coat them well. Rub the butter into the flour. You’ll end up with various shaped pieces

3.Add the salt and sugar and continue to toss the mixture.  Now add the cold water. Remember over-worked dough will make the dough toughen and shrink.  Add the water and use a plastic scraper or a wooden spoon and gently moisten the dough.  Your not looking for perfect uniformity.

Your objective is to moisten the dough enough so you can continue to on your work surface.  Gently knead the dough…press it and gather it  & knead it together once or twice. The dough will feel fragile and crumbly..that’s normal. Now, take your dough and wrap it plastic wrap – chill for at least 30 minutes. You can do it over night as well.

4: Dust your work surface with some flour and use a rolling pin.  Begin by rounding off the dough, similar to a burger patty-don’t over-knead, be gentle.   Press the rolling pin on the dough, pick up and rotate. Continue doing this until it’s flat enough to roll out without too much effort.  Don’t worry about a perfect piece of dough…remember this is a rustic old fashion apple pie, so it’s not going to look store brought.  You’ll notice that the edges are uneven and not a perfect round.   Once I fit the crust into the pan I’ll go around and trim the edges and frankenstein the areas that are bare…basically taking a piece from the remnants and pressing it into the dough to extend it the edges. Now let’s place the pan in the fridge and begin working on our apple filling.

5.You can use any variety of apples. I like to rely on the flavor of different apple varieties. Use some granny smith, galas, Macintosh, galas or Fiji’s.  I’m using golden delicious and a few galas. These varieties are pretty accessible in the states.  I like to use a knife to peel the apple skin, you can use a peeler. I just seem to get the job done a lot faster with a knife..the peeler just seems more time consuming to me. Afterwards, I remove the core out like so and cut the apple into four. You should have about 7 to 8 cups of apples after your done.

6.The recipe calls for 2 ounces of brown sugar. You can decide how much sugar to put into your apples. I personally try out with 1 Tablespoon, mix ,taste and add more until it’s to my liking.  Add a teaspoon or two of lemon just to prevent browning. You don’t want juices or else you’ll have a soupy fruit filling. Now add the cinnamon & nutmeg mix in and then toss in the flour and starch until you don’t see it anymore.

7. Place the dough in a glass dish or tin foil pie pan. When adding the apples your notice that the apples are overfilling the pan and that’s perfectly normal. The apples will shrink during cooking…just make sure they’re tucked in.

8.Wash your hands and lay the top crust over the pie. Use the scissor to cut the overhang and fold the top crust under ,so that’ its resting on the top of the pan.  To crimp; use the index finger to push the dough towards you.

9. Place four slits on top of our pie and brush the crust with a heavy cream and egg wash.

Place the pie dish on a baking sheet and slide the pan onto the lower rack of the oven.

Bake for 20 minute at 425 and then reduce to 350 degrees for 40-50 or until you have a nice golden crust and the juices bubble out of the pie.