Fresh Apple Pie Recipe
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Summary
Ingredients
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup shortening
3 to 4 tablespoons cold water
1 tablespoon cornstarch
2 tablespoons unsweetened apple juice
5 cups peeled, diced apple
1/2 cup unsweetened apple juice
1 tablespoon brown sugar
1/2 teaspoon pumpkin pie spice
1 medium apple, unpeeled and thinly sliced Lemon juice
Directions
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until all dry ingredients are moistened.
Shape into a ball; roll out pastry to 1/8-inch thickness on a lightly floured surface.
Place in a 9-inch pie plate; trim and flute edges.
Prick bottom and sides of pastry shell with a fork; bake at 425° for 12 to 15 minutes.
Set aside to cool.
Combine cornstarch and 2 tablespoons apple juice, mixing well.
Combine next 4 ingredients in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 3 to 4 minutes or until apples are just tender.
Stir in cornstarch mixture; cook, stirring constantly, until clear and thickened.
Cool; spoon into pastry shell.
Dip apple slices in lemon juice; drain.
Garnish top of pie with apple slices.
Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until all dry ingredients are moistened.
Shape into a ball; roll out pastry to 1/8-inch thickness on a lightly floured surface.
Place in a 9-inch pie plate; trim and flute edges.
Prick bottom and sides of pastry shell with a fork; bake at 425° for 12 to 15 minutes.
Set aside to cool.
Combine cornstarch and 2 tablespoons apple juice, mixing well.
Combine next 4 ingredients in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 3 to 4 minutes or until apples are just tender.
Stir in cornstarch mixture; cook, stirring constantly, until clear and thickened.
Cool; spoon into pastry shell.
Dip apple slices in lemon juice; drain.
Garnish top of pie with apple slices.
