Sara Jo's Apple Pie

Sara Andrea


Best apple pie you'll ever eat. Skip Sara Lee's frozen - go with Sara Jo's homemade.


☆☆☆☆☆ 0 votes

2 Hr 30 Min
1 Hr



  • 6-7 c
    thinly sliced and peeled apples (go with local apples or granny smith)
  • 2 Tbsp
  • 1/2 c
    white sugar
  • 1/4 c
    brown sugar
  • 1 tsp
  • 1/4 tsp
  • 1 Tbsp
    lemon juice
  • 2 tsp
    butter, cut into small chunks

  • 2 1/2 c
    all purpose flour
  • 1 tsp
  • 6 Tbsp
    unsalted butter, chilled and cut into small chunks
  • 3/4 c
    vegetable shortening, chilled and cut into small chunks
  • 1/3-1/2 c
    ice water

How to Make Sara Jo's Apple Pie


  1. Pie Crust: Add flour and salt to a large mixing bowl. Mix. Add chilled butter and shortening. Cut into flour mixture using a fork or pastry blender until the mixture resembles coarse crumbs. Add a tablespoon of ice cold water at a time until dough begins to clump together. Don't over mix. Gently mold dough into two even round disks. Cover with plastic wrap and put in the fridge for at least 30 minutes but okay up to two days before using.
  2. Pie Crust Part 2: Put one disk between two pieces of floured parchment paper. Using a rolling pin and starting at the center, gently roll dough to be thin and round about 1/2 inch larger than the diameter of your pie dish. Remove top parchment and gentle turn crust dough into pie dish, remove second sheet of parchment. Smooth and adjust dough to fit pie dish. Trim edges using a butter knife to match pie dish.
  3. Apple Pie Filling: Core, slice, and peel apples. I use a twelve section pie slicer for this. Rinse and put in large bowl. Add sugars, flour, cinnamon, nutmeg, and lemon juice. Mix until apple slices are coated. Transfer to the prepared pie dish. Scatter butter slices over pie filling. It will take 6-7 cups of apple slices to fill a pie pan depending on size.
  4. Pie Crust Part 3: Take the second disk from fridge, and place between two pieces of floured parchment paper. Roll out the same way you did before, working from the middle out. Remove top parchment, place over top of apples, remove second parchment. Trim dough to match pie dish. Using the tongs of a fork or your fingers, press together the pie crust bottom and top to seal. Using tongs of a fork, puncture center of pie to allow steam venting.
  5. Bake Pie at 375 degrees for 60 minutes (40 minutes covered with foil, last 20 minutes no foil). Remove. Cool. Slice. Serve. Enjoy.

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