CRISCO APPLE PIE RECIPE
Crisco Pastry for 2-Crust Pie (or 2 store bought crusts)
6 large cooking apples
3/4 cup sugar
2 TBS flour
1 tsp cinnamon
1 TBS butter
Line a 9 inch pie dish with pastry Pare, core, and slice apples. Place the apples in the pastry-lined pie dish.
Combine sugar, flour, and cinnamon – sprinkle over the apples. Dot with butter (very, very important!). Place top crust over apples and gently cut slits in the top crust for the steam to escape. Seal the edges carefully, trying to keep a neat pattern of uniform “pinches.”
Bake at 400 degrees for 30 to 40 minutes or until crust is golden brown.
APPLE PIE RECIPE VARIATIONS:
Dutch Apple Pie
Add 1/2 tsp nutmeg to sugar mixture in the apple pie recipe above. Combine with apples and 1/2 cup whipping cream. Proceed as directed above, but rather than just topping the apple mixture with the other crust – cut the crust into strips and create a lattice top for the pie. When using a lattice top crust, be very careful not to overcook the pie. A dark brown lattice crust is nothing short of a pie-tastrophe.
Cheese Apple Pie
Substitute 1/2 cup shredded cheddar cheese for the cinnamon. Proceed as you would for the basic pie recipe.
- Use a Pie Crust Shield to keep the edges of your crust from becoming darker than the rest of your crust. Personally, I don’t like the crumbled aluminum foil technique – too cumbersome – but if it works for you, go for it. Just protect those edges!
- Whatever you do, if at all possible, serve your apple pie with great vanilla ice cream or frozen yogurt.
- For the absolute best pie crust – as in the kind that refuses to fail, you’ll need to know only one recipe: Classic Crisco Pie Crust
If you bake a lot of pies, you’ll love the Magic Dough 18×24.5-in. Pastry Mat, pictured above. This dough mat has lots of features! It’s thin, flexible, lightweight and has an exclusive anti-slip backing so it stays in place on your countertop. It has a nonstick surface, so it easily releases dough (no flour needed) and anti-bacterial construction. Measurement equivalents are printed right on the mat. When your work is done, simply roll it up, slip it back into its storage tube (included) and put it away.
Now tell me that’s not too cool for school.
The recipes used in this post are a few of my favorite “golden oldies.” They’re from a wonderful little cookbook in my cookbook collection from 1973: “Crisco’s Favorite Family Foods Cookbook.” It’s been in our family forever. My grandmother gave it to my mom, then she passed it along to me. I absolutely cherish the heirloom cookbooks and recipes in my collection. If you have any floating around your family, take it from me – you’ll want to hang onto and protect them.
They’ll mean more to you as the years go by. As a bonus, a lot of classic recipes simply can’t be beat!