- 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 forPrize-Winning Apple Pie
"This is not my first pie or apple pie I have ever made and I was not a fan of this recipe. I thought the cornstarch (fresh) made it grainy and chalky. There was not enough cinnamon taste and it never really "set" with the cornstarch vs using flour or tapioca. The bottom crust was so soggy the next day we just ate the top crust with the apples. I would not make this again."
"Omg this is an amazing recipe. I used this recipe for my first ever apple pie and the results were outstanding. Everyone loved it. The only substitution I did was use butter instead of margarine and added ginger since I was out of nutmeg. I also made 50% more dough since it was not enough to cover my pan. All in all this is the best recipe I could ever ask for. Simple and yet delicious. Five stars all the way."
"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!"