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apple pie 'the best apple pie'

★★★★★ 2
a recipe by
Mary Louise
Marshfield, WI

I love eating pie and I love baking pies. When I bake a pie I believe that it starts with a good pie crust. My grandmother taught me the basics. Besides me, nobody else can make a crust like Grandma's. Apple pie is a favorite and I use three different types of baking apples to get the flavor that I want.

Blue Ribbon Recipe

This homemade apple pie is one your grandmother would have made. It's jam-packed with three types of apples that add different flavors and textures. There is just the right amount of cinnamon. Using lard in the crust makes it soft and flaky. It has a different texture than a shortening crust. A delicious old-fashioned apple pie. Don't forget to add a scoop of vanilla ice cream when serving!

— The Test Kitchen @kitchencrew
★★★★★ 2
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For apple pie 'the best apple pie'

  • 2 c
    all-purpose flour
  • 2/3 c
  • 1 tsp
  • ice water
  • 2-3
    large Granny Smith apples
  • 2-3
    large Macintosh apples
  • 2-3
    large Cortland apples
  • 1 c
  • 2 tsp
  • 1 Tbsp
  • 1 Tbsp
    all-purpose flour or corn starch
  • 1

How To Make apple pie 'the best apple pie'

  • Squeezing lemon over peeled apples.
    Peel, core and slice apples. Squeeze with fresh lemon juice to prevent discoloring. Set aside.
  • Combining flour, salt, and lard.
    Start by making a pie crust. Mix flour and salt in a bowl. With a pastry blender cut in lard. NOTE: I home render my lard for pie crusts. It is creamy white lard unlike the lard purchased in the grocery stores. If you can get home rendered lard from someone it makes the best pie crust.
  • Adding water to form the dough.
    You want to cut the lard until course and pea-size. Add 3-4 tablespoons of cold water and bring together the dough with a fork. Add water 1 tablespoon at a time until the dough holds together. Now here is the trick. Make sure that you have cut the lard into the flour enough. You want it to hold together slightly forming peas. Do not beat, mix, or squash. Cut into and I usually work my way around the sides of the bowl when I cut. I will take a fork and gently go through this to see how it looks and feels. Then I add my water. Again gently bring the dough together.
  • Dough cut into two pieces.
    Now, on a floured board dump the dough on the floured board, and with hands gently from the outside move the dough together so it holds. Now I take a knife and cut my dough right in half. Cover the dough with plastic wrap so it does not dry out.
  • Rolling out one piece of dough on a floured surface.
    On a floured board, cloth, or Roll'Pat (I purchased this at a specialty baking store. It is silicone and wonderful.). Sprinkle with flour. Pat the ball of the dough flat gently. Add more flour underneath. Flour the top. Now roll gently away from you, not back and forth. You will tear the dough! Flour the top and gently lift and add more flour underneath. Roll out to about a 10-11 inch circle to place into a 9-inch pie plate.
  • Dough pressed into a pie plate.
    Place it on a pie plate and gently (do not stretch dough) pat around into place. It should hang over about 1/2 inch to 3/4 inch.
  • Apples, cinnamon, sugar, and butter placed in the pie plate.
    You have peeled your apples. Arrange apples in the pie plate. Mix 1 cup sugar, 1 teaspoon cinnamon, and 1 tablespoon corn starch together. Pour on top of apples evenly. Sprinkle the 1 tsp cinnamon on top. Cut the butter into small pieces and put dabs all over the top.
  • Second piece of dough rolled out and vents cut into dough.
    Roll out the second pie crust the same as before. Cut a design on top or use small cookie/pie cutters to cut out three small shapes for steam to escape.
  • Second crust placed on top of the apples and crimped closed.
    Gently place crust on top of apples. This should be trimmed around the edges to fit the size of the pie plate. You want to be able to fold the bottom pie crust over the top pie crust on the edges. Pinch together or flute sides as you normally would or use a fork. I use my fingers and flute it!
  • Apple pie baking in the oven.
    Place pie in preheated 425 degree oven for 15 minutes, then turn it down to 350. Bake an additional 45 minutes. Place foil or a pan to catch dripping if the pie should bake over.
  • Apple Pie - The Best Apple Pie - ready to be sliced.
    ***NOTE*** You can use your food processor to mix the pie dough. I add my flour, salt, and lard in chucks. I pulse to the food processor until I get pea formation. Then I dump this into a bowl and add my water.

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