Pink Lady Apple Pie Recipe

Great pie for holidays or any day. Apple pie, always popular. Serve warm with a scoop of ice cream for the ultimate dessert.


Apple Filling
8 large Pink Lady Apples (or you can substitute other good pie apples)
1 Tablespoon fresh lemon juice
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup granulated sugar
4 Tablespoons corn starch

Pie Crust
3 cups all purpose flour
1 teaspoons salt
1 teaspoon sugar
1 cup vegetable shortening
1 egg
1 Tablespoon white vinegar
6 Tablespoons ice water


Apple Pie Filling:

Wash, peel, slice the apples into quarters. Cut out the cores with a small paring knife. the apples.

Slice them into about 1/8 inch slices.

Place the apples with all the other ingredients in a large dutch oven and slowly heat the apples. Stir the apples in with the lemon juice, cinnamon, sugars and corn starch. with a wooden spoon.

Cook apples gently until the juice begins to bubble and starts to thicken.

Turn off the heat and set aside while you make the crust.

Pie Crust:

To assemble the pie crust, place the flour, salt, and sugar in a medium bowl, stir together.

Add the shortening and using 2 butter knives or a pastry cutter, cut in the shortening until the dough looks clumpy, about the size of peas with some whole bits of shortening still visible.

Stir the egg, vinegar and ice water together in a separate container and then add them to the flour mix.

Stir for a moment with a fork.

Press the dough together using your hands. Form a large ball with out kneading and minimal mixing.

Divide the dough into two pieces and form 2 discs.

Take a handful of extra flour and dust your working surface.

Flour the rolling pin lightly.

Place the dough in front of you, with the side of your hands; flatten the ball into a disc and make parallel indentations going one direction and then the opposite direction. You will have a cross hatch.

Using the flour dusted rolling pin, start rolling out the dough up and down taking care not roll off the edge.

Next, lift the dough, scatter some more flour under it, and give it a 90 degree turn. Now roll the other direction.

Lift the dough again to make sure it is not stuck to the surface.

Continue rolling from the center to the outer edges of the dough to form a circle around 13 inches in diameter.

Fold the circle in half and then again in quarters. Take the center point and place it at the center of you pie plate

(use a 9 inch glass deep dish).

Unfold the pie crust until it fills the plate and overhangs the edge a bit. Gently press the dough into the corners. There should be an ample overhang of dough to roll under into a neat ridge.

Next, place the apple filling in the dough lined pie plate. Fill the space really well with the apples and mound them up in the center. Repeat the step for rolling out pie dough with the second ball of dough. This will be the top crust.

Unfold the top crust onto the filled pie. Match up the edges and with a small knife and trim around the edge leaving about a 1 inch overhang.

Use your thumb and forefinger to seal the top and bottom crusts together as you roll the edges under pinch them together.

Cut some small slits in the top crust. This will be the vents for the pie.

While you are assembling the pie, preheat the oven to 400F.

Place a baking sheet under the pie to catch any possible drips and place the pie into the preheated oven.

Total baking time is 60 minutes.

Bake for 15 minutes at 400F.

Turn down oven to 350F and bake for an additional 45 minutes.

The pie is ready when all the crust is golden and liquid is starting to bubble up and ooze out from the steam vents.

Let the pie cool before serving.