Now, I love chocolate as much as any other red blooded American female. But, I have to tell you, there is something that beats out even the most delicious of chocolate desserts. Yes, my friends, it’s true. Apple Pie is what does it for me. Not just any apple pie, though. No, no. It has to be truly spectacular apple pie. I have made the mistake of ordering it in restaurants or buying it at stores, only to walk away thoroughly disappointed that it was not nearly as good my Apple Pie. Friend, Romans, Countrymen, lend me your ears. THIS is THE B-E-S-T APPLE PIE in the UNIVERSE! For real. It really really is. I cannot wait for you to try this. Seriously. This joy should not be contained in secret. It must be shouted from the roof tops so that all may partake in its deliciousness! Wow. Remember how I told you I have my list of non-toppable recipes like Mimi’s Meatloaf and Sauce, Mimi’s Green Beans, and The World’s Best Potato Soup? This is right there with those. Whether it’s for Thanksgiving, Christmas, or just because, this Apple Pie recipe will surely leave your dinner audience with warm genuine smiles.
(For the Crust)
1 1/3 cup unsifted flour
1/2 tsp salt
1/3 cup plus 1 TBSP shortening
5-6 TBSP ice water
(For the Filling)
3 Red Delicious Apples, peeled, sliced, and cut into about 1/2 inch length pieces
3 Granny Smith Apples, peeled, sliced, and cut into about 1/2 inch length pieces
2 TBSP lemon juice
1/2 cup sugar
2 TBSP unsifted flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
(For the Topping)
1/2 cup unsifted flour
1/2 cup butter
1/4 cup sugar
1/4 cup packed light brown sugar
Preheat oven to 400 degrees. (For the crust): combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse crumbs. Add water, 1 TBSP at a time, until flour leaves the side of the bowl. Shape into a ball and on a lightly floured surface roll into a 12-inch circle. Line a deep dish 9 inch pie plate with pastry, making a very high-fluted edge to contain juices during cooking. (For the Filling): In a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon, and nutmeg. Sprinkle over apples and toss until apples are coated. (For the Topping): In a small bowl, combine all ingredients, blend into a smooth paste. (To Assemble): Spoon filling into crust; dollop topping over filling and gently spread to cover. Place pie on top of a baking sheet in case it spills over. Place in the center of the oven. Bake for about 1 hour, checking at 30 minutes, adjusting time if necessary. If you need to place foil around the edges to prevent crust from getting over browned, do so.
Yields: 6 servings
Recipe Source: Sara Kate Eubanks, Asheville Christian Academy Cookbook
This Week We’re Partying With: Showstopper Saturday, Jam Hands , Chef In Training , Teach Me Tuesday , Mandy’s Recipe Box , Wake Up Wednesdays , Buns In My Oven , Marvelous Mondays , Sweet Sharing Monday , Monday Funday , Weekend Potluck
I’m making an apple pie tomorrow, so I thought I’d stop by and see yours, it looks great! Thanks for sharing on Totally Tasty Tuesdays! HUGS!
Thanks so much, Cheryl! I hope you’ll get the chance to try it! You will not be disappointed! It’s simply marvelous ;)!!!!
Stopping by from Wake Up Wednesdays. I currently have a ridiculous amount of apples on hand. This recipe will come in very handy!
Jamie, it surely will!! You’re going to LOVE it!!!! Thanks for stopping by and please do ENJOY!!!