Apple Pie



Apple Mix

  • 56 medium apples (peeled, cored and sliced, I prefer Macintosh)
  • 1/2 cup to 3/4 sugar
  • 23 tbsp flour
  • 1/2 tsp cinnamon
  • 1/8 tsp salt

Pie crust (This recipe makes 2 crusts.)

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water


  1. Preheat your oven to 425 degrees.
  2. Make the apple mix first.
  3. Combine all of the above ingredients. Set aside.
  4. Sift flour and salt into a bowl.
  5. With a pie cutter, cut in shortening until the particles are pea sized.
  6. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
  7. Press into a ball. Then split into 2. It is okay if it’s crumbly. In fact crumbly makes for a tender, flaky crust!
  8. Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9″ pie plate.
  9. Add the apple mixture to the pie and dot with about a 1 tsp butter.
  10. Using new piece of paper, roll out the other crust for the top of the pie, then add it to the top of the pie.
  11. Press the edges of the pie dough together to seal it.
  12. Then cut ventilation slits into the crust.
  13. Make a mixture of sugar and cinnamon, then sprinkle it on to the top of the pie crust.
  14. Bake for about 20 minutes at 425 degrees (this will ensure that you don’t end up with a soggy bottom crust).
  15. Then after this time, reduce the heat to 350 degrees and bake for about 25-30 minutes more. (Until the crust is lightly browned and the apple mix is bubbling up from under the crust.)