Apple Pie Recipe


Serves 8
Pie Crust:
Follow recipe for a 2 crust pie
Pie Filling:
  • 7 cups peeled, sliced, pippin or granny smith apples (8 or 9)
  • 3/4 cup granulated sugar
  • '/4 cup all-purpose flour
  • 1 Vz teaspoons cinnamon
  • 2 teaspoons lower-fat margarine
  • Lemon juice
  1. Preheat oven to 400 degrees.
  2. Peel and slice apples and put into a large mixing bowl. Squeeze fresh lemon juice over sliced apples. Combine sugar, flour and cinnamon in a small bowl.
  3. Pour flour/sugar mixture over apples and stir well and let mixture set for 5 minutes.
  4. Make pie crust and put bottom crust into pie pan. Then pour apple mixture into pie shell.
  5. Dot with margarine. Roll out remaining ball of dough.
  6. Dab ice water on edges of lower pie crust and then place top dough over apples.
  7. Seal to bottom pastry and shape edge.
  8. Sprinkle top crust with a little cinnamon and sugar.
  9. Cut6-8 slits into top of pie shell.
  10. Bake for 50 minutes until pie crust is lightly browned.
I found that some recipes couldn't be changed to lower fat and still keep the same consistent texture. Therefore, part of the recipes in this section are made with regular butter or margarine, fresh eggs and regular vegetable shortening. Enjoy!
Pie Crust
  • 2 cups all-purpose flour
  • 1 teaspoon lite salt
  • 2/3 cup plus 2 tablespoons solid vegetable shortening
  • 8 tablespoons ice water
  1. This recipe is for a 2 crust pie. May be cut in 2 for a 1 crust pie.
  2. Combine flour, salt in a mixing bowl; cut shortening into flour and salt with a pastry blender or two knives until it forms pieces the size of small pebbles.
  3. Add ice water and stir with a fork until dough can be handled; must not be sticky but do not over mix. Shape the dough into two balls. Place one ball on a lightly floured board and roll into a circle 1/8 inch thick and one inch larger than the diameter of the top of the pie pan. Carefully fold circle of dough in half and and place pastry into bottom of pie pan (let 1/3 inch extend over the rim). Roll out second ball into 8-10 inch circle for the top crust.
  4. Pour pie filling into bottom pie shell. Dampen edges of lower pie crust with cold water. Carefully place top crust over pie pan. Gently press the two pie crusts together. Trim off dough with a knife around the edge of the pan. Use a fork or your fingers to make a design on the edge. Using a sharp knife, cut small slits in the top of the crust in the center and near the edges to let steam escape during baking.
Crumb Topping
  • 1 cup all-purpose flour
  • 1/3 cup margarine
  • Vi cup brown sugar
  • '/4 teaspoon cinnamon
Mix all ingredients in a small bowl and sprinkle over top of fruit pies or muffins
before baking.

Chuck and Jenna Urrea
RE/MAX Legacy Rocky Point

Chuck's Cell: 480-459-0855

Jenna's Cell:  602-686-4133

Office US:  602-334-4359

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