Best Apple Pie Recipe
Over the 4th of July weekend I had a piece of apple pie that I won’t soon forget. The crust was flakey and delicious; the fruit filling was tart and mouthwatering. I asked the baker of the pie if she would write down her recipe. Here it is:
Prep time: 1 hour
Preheat oven to 400 degrees
Makes a 8 or 9 inch pie
For the Crust
1 teaspoon salt
2 tablespoons distilled white vinegar
2 cups all purpose flour
1 stick Crisco shortening
¼ cup chilled whole milk
Mix salt and vinegar.
Add Crisco and flour- mix until crumbly.
Add the milk and form it into the dough. Let the pie dough rest in the refrigerator for 1 hour.
For the Filling
6-8 or 4-5 cups of peeled and sliced granny smith apples.
1 ½ cups granulated sugar
½ to ¾ teaspoon cinnamon
3 to 4 pats of butter
Procedure for the Filling
Combine the apples, sugar, cinnamon and butter. Place the pie dough in a pan using half of the crust- cover with the apple mixture. Put the remaining pie dough on top of the pie.
Cover the crust with foil and bake the pie in a 400-degree oven for ½ hour. Remove the foil and bake for an additional 25-30 minutes.
Let the pie rest for at least 30 minutes before slicing.
Chef Chuck Kerber