Yvonne’s Apple Pie Recipe

Make one 9″ double-crusted apple pie (Quick and Easy Pie Crust[1])


2 cups (500 ml) All Purpose Flour

1tsp (5 ml) Salt

3\4 cup (175 ml) Crisco All-Vegetable Shortening, well chilled

4 – 8 tbsp (60 – 120 ml) iced cold water

Sift, then measure:

2 cups all-purpose flour

Resift it into a bowl with:

1 teaspoon salt

Blend flour and salt in medium mixing bowl. Cut 1/2 inch cubes of chilled shortening into the flour mixture with a pastry blender or two knives until the grain in it is the size of small peas.

Stir in, 1 tablespoon at a time:

4 tablespoon (60 ml) iced cold water

until the mixture holds together when you gather it into a ball

Divide dough into two, one ball slightly larger than the other. Flatten balls into 1/2 inch thick disks, wrap in plastic wrap and chill for 30 minutes or up to 2 days.


Remove dough from fridge and bring to room temperature.

Place larger disk of dough on slightly floured work surface, with floured rolling pin, roll dough outward from center into circle I inch wider than pie plate. Transfer dough into pie plate without stretching and trim evenly around plate. Fill unbaked pie crust according to recipe.

Roll top pie crust; lift onto filled pie. Trim dough to 3/4 inch overhang; fold top under bottom dough edge. Press edges together and flute. Cut slits in top crust. Bake according to pie recipe directions.


For Apple Pie[2]


Peel core and cut into very thin pieces:

5 to 6 cups apples

Sprinkle bottom of pie crust with 1 tablespoon flour.

Layer sliced apples over bottom of pie plate.

Combine and sift over the apples:

1/2 to 2/3 cup white and/or brown sugar

1/8 teaspoon salt

1 tablespoon to 11/2 tablespoons flour

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Only very tart apples require larger amount of sugar. Only very juicy apples require larger amount of flour.

Dot apples with 11/2 tablespoon butter

If the apples lack flavor, sprinkle them with:

1tablespoon lemon juice

1/2 teaspoon grated lemon rind

(1teaspoon vanilla)

Cover the pie with a pricked upper crust

Bake the pie in a 450 degree oven for 10 minutes. Reduce the heat to 350. Bake the pie until done from 45 minutes to 1 hour in all.

[1] Crisco all-Vegetable Shortening  – No Fail Pastry Double-Crusted Pie

[2] References joy of cooking Irma S. Rombauer Marion Rombauer Becker McCelland and Stewart Ltd Edition