Apple Pie


For the Crust:

  • 2 cups of flour
  • 1 Tspn sea salt
  • 3/4 level cup of lard such as Tenderflake or Crisco vegetable
  • 5 Tbspns ice cold water
  • 1 egg (for brushing)
  • milk (for brushing; optional)

For the Filling:

  • 1/4 cup white sugar
  • 1/3 cup brown sugar
  • 2 Tbspns freshly squeezed lemon juice
  • 1/4 Tspn sea salt
  • 3 Tbspns all purpose flour
  • 1/2 Tspn cinnamon powder
  • 6-8 medium-sized apples (McIntosh, Cortland or Granny Smith)


Pre-heat oven to 400ºF (200ºC). Make sure you have a clean, spacious countertop available for kneading and rolling out the dough. Place the flour, salt and lard or shortening in a large bowl. With a pastry blender or fork, smash up the shortening until it forms tiny balls with the flour the size of small peas. Then slowly add the ice water. Knead with floured hands until a large ball of dough forms. Split the ball in half and wrap one of the pieces in plastic wrap. Place the wrapped dough in the refrigerator.

An alternative is to wrap both of the dough balls and refrigerate them for 30 minutes before rolling out the dough. On a floured counter-top, begin to roll the dough out into a circle shape about 2 inches larger in diameter than the pie pan. Some people prefer to place a layer of plastic wrap on top of the dough as its being rolled so that it doesn’t stick to the rolling pin. Slowly lift the flattened dough off the counter-top by wrapping it completely around the rolling pin. Unroll the dough over the pan, being careful not to let it tear. Fit it into the pan, pressing it against all the sides. Cut off the overhanging edges. Leave about 1/4 inch of extra dough over the pie pan. Place the pie shell in the refrigerator. Make the filling. Peel and slice the apples into pieces about 1/8 of an inch thick or chop them into 1/2″ cubes. Put them into a large bowl and mix with sugars (white and brown), salt, lemon juice, flour, and cinnamon. Place in refrigerator. Roll out the remaining ball of dough on a floured surface, just like you did before. Gently fold it in half and make 4 to 5 half inch long slices along the fold and 4 slices in the center of the folded piece. These will allow the filling to breath and not break through the sides. Unfold the top crust set it aside. Remove the pie shell and filling from the refrigerator. Pour the filling into the pie shell, spreading it out with the back of a spoon. There should be enough filling to fill the entire pan and stack up above the edge at least an inch in the center. Brush the edges of the pie shell with a beaten egg. Lay the top crust over the pie. Cut off the excess edges with a butter knife. Take both thumbs facing each other and place them over the edge. Push thumbs down and towards each other. Do this around the entire pie to seal it. Dust cinnamon and sugar over the top crust for an extra touch. Bake at 400ºF (200ºC) for 15 minutes. Turn down the oven to 375ºF (190ºC) for 45 minutes. Remove when top crust is golden brown. Allow pie to cool 45 minutes to 1 hour at room temperature before serving.

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