Apple Pie


Flag-raising Apple Pie

(slightly modified from the book, The Simple Art of Perfect Baking by Flo Braker)


(Makes one 9-inch crust)

1 cup unsifted all-purpose flour

1/8 teaspoon salt

2 1/2 Tablespoons unsalted butter, chilled

1/3 cup vegetable shortening, like Crisco, chilled

3 Tablespoons ice water

Pour the flour and salt into a food processor and blend for 10 seconds just to mix. Divide the cold butter into 6 to 8 pieces. Pulse blend for a few seconds until the mixture is the texture of bread crumbs. Add ice water, one tablespoon at a time, and blend until the mixture hold together. Gather the dough together and place onto plastic wrap, flatten into a round disk, wrap and refrigerate for at least two hours.


1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 cup unsifted all-purpose flour

4 ounces (1 stick) unsalted butter, room temperature

Combine the sugars in a small bowl. Break up any lumps. Add the flour and mix until combined. Cut the butter into 8 pieces and scatter over the surface. Work the butter in with a fork (or blend in a food processor) until the mixture resembles coarse crumbs.

You will have more than you need for this pie, but no worries, you can put it on coffee cake, ice cream, or ??...

(Note: This can be refrigerated in an airtight container for a week, or frozen for up to one month).


3 Tablespoons unsalted butter

1/4 cup dark brown sugar, packed

1/4 cup granulated sugar

3 1/2 Tablespoons unsifted all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 pounds (about 7) apples (gravenstein, granny smith, or pippin)

1 Tablespoon fresh lemon juice

Directions: Melt the butter; set aside. Mix the sugars, flour and spices in a small bowl. Peel the apples with a vegetable peeler, cut them into halves, and core them with a melon baller. Cut 1/8-inch slices. You need 9 cups of apples, sliced thin. Pour into a large mixing bowl, sprinkle with the dry mixture, and gently toss. Sprinkle with the lemon juice and melted butter, tossing again to combine.

Assuming you’ve already rolled out the crust, spoon the filling into the pan, spreading the apple slices evenly. They will mound higher in the center. Pat out the streusel to form a thin topping over the apples.

Bake in a preheated 450°F oven for 10 minutes. Turn the temperature down to 350°F, and bake for 40-45 minutes more.

Cool on a cooling rack before serving.

Serve warm or room temperature with a scoop of ice cream.