Call me un-American if you want, but apple pie just isn’t on the top of my list of favorite pies. But, since I was asked to make one for a retirement party I am going to include the recipe for you to enjoy. I prefer to use a mix of apples instead of just using one kind. I only used two in this recipe, Jonagold and Golden Delicious, and because they were LARGE apples I actually got two 9-inch double crust pies and one 9-inch single crust pie out of this.

Slice of deep dish apple pie

Crust:
1 C. Shortening
3 C. Flour
1 tsp. Salt
9 Tbsp. Cold Water

Filling:
12-16 Apples
1 1/2 C. Sugar
1/2 tsp. Salt
1/4 tsp. Cinnamon
4 Tbsp. Butter
1/2 C. Flour

Cut shortening into flour and salt, using knives, pastry cutter or fingers into the consistency of a coarse meals. Add enough water to form a stiff dough. Divide dough into quarters and roll out to be slightly larger than a 9-inch pie dish. I rolled out the bottom crusts then covered the two remaining balls of dough in plastic wrap to roll out after I make the filling and filled the bottom crusts.

Core and pare the apples; cut into thin slices then into smaller pieces. No need to make it pretty. I threw all the apples into a large mixing bowl as I sliced them. Add the sugar, salt, cinnamon, and flour and stir well. (I used 14 apples, again they were very large apples – since it was obvious I had more apples than I needed for two pies I added another 1/8 tsp. cinnamon, 1/4 C. sugar, and 1/4 C. flour to compensate) Fill the bottom pie crust with the apple filling. I piled them high and packed down just a little. Dot with butter then roll out the top crusts and cover. Trim off the excess dough and press the edges together. Bake 8-10 minutes at 450 degrees, then lower heat to 350 degrees and bake 30 to 45 minutes.

After trimming the double crust pies, I had enough dough to roll out one more crust. Then filled with the remaining apples. I cheated and used a packet of instant oatmeal, added a little butter then sprinkled on top.


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