Apple Pie III recipe

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Ingredients

3 transparent apples - peeled, cored and sliced
3 Granny Smith apples - peeled, cored and sliced
⅓ cup white sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
3 tablespoons butter
¼ cup cold water
1 tablespoon half-and-half
1 teaspoon white sugar

Nutrition Info

407.9 calories
carbohydrate: 50.1 g
cholesterol: 12.1 mg
fat: 22.1 g
fiber: 3.5 g
protein: 4 g
saturatedFat: 7.2 g
servingSize: -
sodium: 324.1 mg
sugar: 19.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator.

  2. When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes.

  3. Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar.

  4. Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.

Recipe Yield

1 - 9 inch pie pan

Recipe Note

This is the 1999 American Pie Council's National Pie Championship first place winner in the Apple Pie Category. Transparent apples are a type of green apple, and are not always readily available. In that case, Granny Smith apples may be used for all six apples.

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