Scrumptious Apple Pie

Scrumptious Apple Pie

This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.

Prep Time

45

Minutes

Total Time

2:20

Hrs:Mins

Makes

8

servings

Pastry
2
cups Gold Medal® all-purpose flour
1
teaspoon salt
2/3
cup plus 2 tablespoons shortening
4
to 6 tablespoons cold water
Filling
1/3
to 1/2 cup sugar
1/4
cup Gold Medal® all-purpose flour
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/8
teaspoon salt
8
cups thinly sliced peeled tart apples (8 medium)
2
tablespoons butter or margarine
  1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  4. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  5. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  6. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
For a pretty glazed top crust, brush this—and any other double crust pie—with milk or cream and sprinkle with sugar before baking.
Time Saver
Jump-start your pie baking by using Betty Crocker® pie crust mix. Just add water and stir; the dough is ready in 5 minutes.
Time Saver
Start with three 20-ounce cans of sliced apples, drained, instead of using fresh apples, and you’ll shave about half of the prep time off this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 260 ),
  • Total Fat 29 g
    • (Saturated Fat 6 g,),
  • Cholesterol 0mg;
  • Sodium 330 mg;
  • Total Carbohydrate 51 g
    • (Dietary Fiber 3 g,
  • Protein 4 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.