Need a good traditional apple pie recipe

dustin92 · Nov 19, 2012

I am planning on making a homemade apple pie for Thanksgiving and need a good recipe. A good (and easy) recipe for the crust would be great too. I really appreciate it!

abcomatic · Nov 19, 2012

Crust

HI Dustin, here is what I do for crust:
2 cups flour
2/3 cup oil
1/3 cup of COLD water
dash of salt
Place flour and salt in a large bowl
Add oil then cold water
mix until all is bleneded, don't overbeat
place in the refrigerator and work on the filling
divide into 2 pieces
roll out between two pieces of waxed paper and place in pie plate
roll the top crust the same way and adjust crust over filling
crimp crusts together and cut off any excess crust
prick top with fork, dust with a bit of sugar and bake

julianweber · Nov 19, 2012

Lard is the magic

Nothing beats a lard based crust! My wife rendered some lard this summer and made an apple pie using some just last week. It was to die for!

dustin92 · Nov 19, 2012

I have a similar recipe for crust, it uses shortening instead of oil, but oddly it makes three crusts. top, bottom, and an extra. I dont really need the extra lol!

stan · Nov 19, 2012

Leaf Lard

if you want to go all out!

Have you made a pie before? or is this your first time ?

daveamkrayoguy · Nov 19, 2012

Keep the Apple Pie Recipes a'comin'!

I've made my apple pies w/ a ready-made pie crust & feel like giving another home-made one another try!

-- Dave

dustin92 · Nov 20, 2012

I have made plenty of pies, I just dont have a good recipe for apple. I know there are plenty of great cooks on here and have seen lots of yummy recipes, so this was naturally my first thought to find an apple pie recipe.

mixfinder · Nov 20, 2012

Apple Pie

I use Jonagold or Golden Delicious apples for the even blend of tart and sweet and I like to see the apples retain some shape and texture after cooking. In my experience I have found a short cook on top of the stove before the oven makes a world of difference.

8 Apples, peeled, cored and sliced
3/4 cup sugar
1/2 teaspoon grated nutmeg
1 teaspoon vanilla (yes, that's what I use)
2 Tablespoons lemon juice
1 package unflavored gelatin
2 tablespoons flour
Toss together and set aside

In a large heavy Dutch oven or skillet over medium heat, melt
1/3 cup butter
When butter begins to brown add the apple mixture and saute until the apples begin to release their juice and become slightly transluscent. Pour apple filling into crust lined pan and add top crust making a sizeable crimp to hold in the bubbling juices. Brush the pie with milk or light cream and sprinkle with sugar. Bake 50 minutes at 375 degrees or until crust is golden brown.

If the apples are dull or not quite ripe you can add a tablespoon of Apricot jam to kick it up a bit.

disclaimer: that's a Peach pie in the image

fido · Nov 20, 2012

The secret is to use Bramley apples but I don't know if they exist in USA.

franksdad · Nov 20, 2012

I use Jonagold or Golden Delicious apples

Hey Kelly, Do you just use one or the other Jonagold or Golden Delicious? My Mama always used Winesap apples and I've never thought about using any other variety in apple pies. I must confess, though, my apple pies come from the grocer's freezer case or the Publix bakery. But I too have been planning to make a homemade apple pie this week. I did use Rome apples with Winesaps when I made my apple butter last month. I have some Golden Delicious now that need to be eaten or made into a pie. Man, I'd give a shiney new nickle for a piece of that peach pie right now! That pie looks awsome!!! Jim

mixfinder · Nov 20, 2012

Either Or

My first choice is Jonagold and the old stand by which I can always find is Yellow Delicious. I haven't ever cared for Granny Smith which seems to be a bit of favortie. Northern Spy apples from Michigan are most often used in canned pie fillings because regardless of how long you cook them they retain the texture of a water chestnut.

norgeway · Nov 20, 2012

YES Kelly!!!

I think cooking the apples slightly makes ALL the difference, otherwise they dont get done before the crust burns!! Donalds Mom makes her apple pie with no top crust and it comes out beautifully, I never can get it to do like hers, but then she just puts alittle of this and a pinch of that!

dustin92 · Nov 20, 2012

UGH!

That recipe sounded great, went to the store to get the ingredients, they didnt have the unflavored gelatin. I looked a couple of places, and couldnt find it anywhere. I guess I will look through a few cookbooks and see what sounds good!

mattl · Nov 20, 2012

Really? No Knox Gelatin? Seems like it's everywhere.

Here is the best apple pie recipe I've ever had or made. It's from a relative and I always look forward to having some. there is a cut and paste of his recipe:

Apple Pie

2 crusts



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<h1> Apple pie filling</h1>
8 good sized apples

¾ cup sugar

¼ teaspoon salt

2 tablespoons of cornstarch – Tapioca is better!

1 teaspoon of fresh lemon juice

¼ teaspoon Mace

1/2 teaspoon cinnamon

 1 Tablespoon butter [revised]

 1 recipe of plain pastry [see above]

1 tablespoon of whole milk

Cut up the apples to your liking in a very large bowl.

Now, preheat your oven to 450 F while you continue.

Add the sugar, salt, cornstarch, lemon juice, mace and, cinnamon to the apples. I like to mix in half of these ingredients, stir up the apples and add the rest and stir again so the spices are evenly mixed in.

Now spoon the mixture into the pie crust you have prepared. Apples should be at least one inch above the plate. Pad down the apples and add pieces of the butter over the apples. Now go back and roll out the other half of the dough into another 10-11 inch circle and place over the apples.

Trim the edge again leaving about a half inch over the edge. Now start to seal the edge of the crusts by raising the edge of the lower crust, and bring the edge of the upper crust under the bottom crust and pinch them together to seal it.

 After you’ve gone around the pie you can decorate the edges with a fork tine or create a ripple effect with your fingers. You’ll have to work on this to get it right. Remember you get better at this the more pies you make so don’t get discouraged if it’s not to you satisfaction at first. 

After you have the crust sealed, take some of the milk and pat it over the crust. Sprinkle the wet top with a little sugar. This will give you the nice golden brown look as it bakes.

Place the pie in the center of your oven at 450F for 15 minutes. After this lower the temp to 350F for 45 minutes more. You can check your pie after 30 minutes to see if it’s browning evenly. You may have to turn it to get an even color.

When baking time is up, turn off the oven and remove the pie to a rack for cooling and allowing it to set. If you try to serve it too hot you’ll need a spoon to get it out, so wait until it cools off a little.

dustin92 · Nov 20, 2012

I know, doesnt the knox gelatin seem like a common item? I think I will use that recipe, it sounds good, and I will let you know how it turns out! Thanks! I got my crusts made and in the fridge to chill overnight (I ended up getting a recipe online), and will make the pie tomorrow.

dustin92 · Nov 21, 2012

Finished! Will see how it tastes tomorrow!

mixfinder · Nov 21, 2012

Its Beautiful

Your pie looks very good and I am sure it will make you proud.

dustin92 · Nov 21, 2012

If it tastes as good as it looks and smells, I will be thrilled. The house smelled fabulous until the pie boiled over... Thank God for self cleaning ovens!

franksdad · Nov 21, 2012

Dustin...

Your pie is beautiful - amd I'm sure it will taste wonderful also! Congratulations on your triumph!

Need a good traditional apple pie recipe

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