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Old-Fashioned Apple Pie

Makes: 8  servings Prep 25 mins  plus chilling Bake 1 hr  425/375 degree F


  • 2 1/4 cups  all-purpose flour
  • 1/2 teaspoon  salt
  • 1/2 cup  cold butter, cut up
  • 4 tablespoons  vegetable shortening
  • 1 tablespoon  fresh lemon juice
  • 4 - 6 tablespoons  ice water
  • 1/2 cup  sugar
  • 3 tablespoons  flour
  • 1 teaspoon  cinnamon
  • 1/8 teaspoon  ground nutmeg
  • 1/8 teaspoon  salt
  • 3 pounds  apples (Granny Smith and/or Golden Delicious), peeled, cored, and cut into 1/2-inch-thick slices
  • 1 tablespoon  fresh lemon juice
  • 2 tablespoons  butter, cut up


1. Make pastry. Combine flour and salt in a medium bowl. Gradually add the butter and shortening, tossing gently until all the pieces are coated with flour. With a fork, cut in butter and shortening until mixture resembles coarse crumbs. Add the lemon juice to 2 tablespoons ice water, then add to pastry, tossing vigorously until mixture just begins to hold together. (Add more water, a tablespoon at a time, if necessary.) On a smooth surface, shape pastry into 2 balls, one slightly larger than the other. Flatten into 2 thick disks. Wrap tightly in plastic wrap and refrigerate 1 hour or overnight.

2. Adjust oven rack to lowest position. Heat oven to 425 degree F.

3. Make filling. Combine sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice, toss well to coat. Set aside.

4. On a waxed paper-lined work surface, roll the larger pastry disk with a floured rolling pin into a 13-inch circle. Fit the pastry into a 9-inch deep-dish pie plate. Turn the apple mixture into the pie shell. Dot with butter. Trim the pastry leaving a 1-inch overhang. Roll the remaining pastry disk into an 11-inch circle. Cut out a small circle in the center with a small sharp knife. Lay pastry over apples. Trim edge, turn under and crimp. Place pie on a baking sheet, and bake 15 minutes. Reduce heat to 375 degree F and bake until apples are tender, about 45 to 50 minutes more. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)460,
  • Fat, total(g)22,
  • chol.(mg)39,
  • sat. fat(g)11,
  • carb.(g)65,
  • fiber(g)4,
  • pro.(g)5,
  • sodium(mg)329,
  • Percent Daily Values are based on a 2,000 calorie diet