The first time I tasted this pie from my friend Sherrie, I knew it was a keeper. It is so delicious and exactly what a pie should be.
Make your own pie pastry from this recipe, or save time with a packaged refrigerated pie crust. It won't be as good, but it will save you time. Plus, a semi-homemade pie is better than not homemade at all!
We know that many people are intimidated with making pie crust, but it really is as easy as pie! It really does go together quickly. Sometimes it doesn't roll out quite right, so don't hesitate to re roll and try again! We find ourselves doing that from time to time.
When you use your own homemade crust, it makes eating and sharing the pie all that much more enjoyable! So give this delicious pie a try!
For a little bit of a variation, add 1/4 cup raisins to the filling. If you are a fn of raisins, you will love this add on!
And for even more fun, make our jelly roll ups with any left over crust you may have! Kids LOVE these more than the actual pie. Enjoy!
All-American Apple Pie
Pastry for a double-crust pie:
- 2 1/2 cups Kamut flour
- 1 teaspoon salt
- 3/4 cup shortening
- 1/4 cup chilled butter (cut into small pieces)
- 4-6 tablespoons ice-cold water
- 4-5 medium Granny Smith apples
- 3/4 cup sugar
- 3 tablespoons Kamut flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
To make the pie crust, stir the flour and salt in a large bowl. Cut in the shortening and butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle with the ice water, a tablespoon at a time, and stir with a fork to moisten all the dough. Gather the dough into a ball with your hands. Divide the dough in half. Roll out one half on a lightly floured surface and fit it into a 9-inch pie plate. Roll out the other half on a lightly floured surface and fit it into a 9 inch pie plate. Roll out the other half and set aside.
Preheat oven to 375 degrees.
Peel and core the apples and cut them into thin slices into a large bowl. Combine the sugar, flour, cinnamon, and allspice in a small bowl and toss with the apples. Spoon the filling into the pastry-lined pie plate. Dot with butter.
Position the top crust over the pie and seal the edges. Cut steam vents in the top crust in a design of our choice. Trim and flute the edges.
Beat one egg with a fork, brush it over the crust, and sprinkle lightly with sugar. Cover edges with aluminum foil or a pie crust shield. Bake for 25 minutes; remove the foil. Bake an additional 25-30 minutes until the crust is golden brown and the filling is bubbly.