Best Apple Pie
7 Cups Of Peeled Sliced Green Apples
2 Tablespoons Of Fresh Squeezed Lemon Juice
1 Cup Of C&H White Sugar
2 1/4 Cup White All Purpose Baking Flour
1 Teaspoon Of Fresh Ground Cinnamon
1/4 Teaspoon Of Fresh Ground Nutmeg
2 Tablespoons Of Salted Real Butter
1 Large Fresh Egg Yolk
5 Tablespoon Of Cold Bottled Water
1 Teaspoon Of Fine Ground Table Salt
3/4 Cup Of Vegetable Shortening
Serving Size 8
376 Calories Per Serving
12 Grams Of Fat
For the first step in this best apple pie recipe, you will need to take out a large mixing bowl. Add into the mixing bowl two cups of the white all purpose baking flour, the salt, and the vegetable shortening. Stir these ingredients together while gradually adding in four tablespoons of cold water, until a pie crust dough begins to form.
Once your dough is ready, place it in the refrigerator to chill for half an hour. Once the dough has chilled, roll half of it on a floured surface until a flat ten inch circle has formed. Place this dough disk into a nine inch pie pan.
Moving along, next take out a sealable mixing bowl, and add in the peeled sliced green apples and lemon juice. Toss these ingredients until the apples are evenly coated with the juice. Next add in the white sugar, the remaining quarter cup of all purpose baking flour, ground cinnamon, and ground nutmeg. Stir these ingredient together until they are all evenly mixed together, then pour them into the pie crust. Next add small clumps of butter into the mixture. Finally you can roll out the last pie crust disk, then place it over the top of the pie pan. Don't forget to make cuts in the top of the crust, and flute the edges of the dough. Next beat the egg yolk, and brush it over the top of the sealed pie.
You are now ready to bake the dessert at 425 degrees Fahrenheit or 220 degrees Celsius for fifteen minutes. Next reduce the heat to 350 degrees Fahrenheit, or 175 degrees Celsius, and let the apple pie bake for forty minutes, or until the crust is nice and golden, and the pie filling begins to slightly bubble.