Prize-Winning Apple Pie Recipe
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup butter-flavored shortening
- 1 tablespoon vegetable oil
- 4 to 5 tablespoons milk
- 1 cup sugar
- 4 tablespoons cornstarch
- 3/8 teaspoon ground nutmeg
- 3/8 teaspoon ground cinnamon
- Dash salt
- 4-1/2 cups thinly sliced peeled tart apples
- 1 tablespoon water
- 2 tablespoons butter
- Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it's thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside.
- Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent over-browning.
- Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer. Yield: 8 servings.
Reviews for Prize-Winning Apple Pie
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I made this pie for Thanksgiving this year. I used Granny Smith and Golden Delicious apples. The recipe from top to bottom is just amazing! The crust was flaky with a light taste and feel which complemented the texture of the apples well, as they were still firm, but "to the tooth". The sugar/spice mixture was the tastiest I've ever used and I was delighted with the rather short baking time. I will be making this apple pie every year for Thanksgiving and throughout the year. It was a hit and I couldn't have been happier with it.
I made this recipe a few years ago for our family Thanksgiving dinner and received rave reviews. The spice level & sweetness levels are just right. I did not make the pie crust listed as I have an old favorite recipe of my own. This is my "go-to" recipe fpr apple pie now. My 11 year-old son loves it so much he learned how to make it himself!