My sister is hands down the most incredible baker. Her apple pie is out of this world and she’s letting me share her recipe with you.
I’m a huge fan:
The first thing you notice about my sister’s apple pie is the aroma that fills the kitchen as it bakes. The scent of cinnamon, nutmeg, and apples mingling together creates an irresistible allure that beckons everyone to gather around the oven, eagerly awaiting the moment when the pie emerges golden brown and bubbling.
But it’s not just the smell that captivates; it’s the taste that truly enchants. The crust, tender and flaky, provides the perfect foundation for the star of the show: the filling. Made only with Honey Crisp Apples, each slice bursts with juicy flavor, enhanced by just the right amount of sugar and spice. Every bite is a harmonious blend of textures and tastes, with hints of warmth and nostalgia woven into every mouthful.
What sets my sister’s apple pie apart, however, is the love and care she pours into every step of the process. From hand-selecting the freshest Honey Crisp Apples to meticulously rolling out the dough, each element is infused with her passion for baking and her desire to bring joy to those she loves.
My sister and I do not live in the same state so when we do get together, I’m usually blessed to have her amazing pie. This time there are 2 apple pies, yippee, what more could a girl want. I’m so excited!
Sharing the apple pie recipe:
My sister has generously let me share the recipe with you. She says it’s nothing special, but as a great baker you know the feel, texture, and how to finesse the pie crust and bread doughs to create perfection. While I do like making some easy desserts, I’m not great at the details that go into baking. So, perfecting pie crusts or making bread dough, I think I’ll leave it to my sister. If you are inclined to bake, give this delicious apple pie recipe a try. It will leave you wanting more.
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Apple Pie
Description
My sister always makes the 9″ pie, she doesn’t mess around with the little size.
Ingredients
Apple pie crust:
2 cups all purpose flour
1 tsp salt
3/4 cup of crisco shortening
5 Tbsp cold water
Apple Pie Filling for an 8” pan:
1/2 cup sugar
3 Tbsp flour
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
Dash of salt
5 cups thinly sliced tart apples (about 5 medium apples) favorite – Honey Crisp
1 Tbsp butter
Apple Pie Filling for a 9” pan:
1 cup of sugar
1/3 cup of flour
1/2 tsp ground nutmeg
1 tsp ground cinnamon
Dash of salt
6 cups thinly sliced tart apples (about 6 –7 medium apples) favorite apples – Honey Crisp. My sister uses an apple corer, peeler slicer, and then cuts them into quarters.
2 Tbsp butter
Instructions
Pie Crust:
- Combine flour and salt in a bowl.
- Cut in Crisco until all flour is just blended in to form pea sized chunks.
- Sprinkle with water, 1 Tbsp at a time.
- Toss lightly with a fork until dough will form a ball.
- Divide dough into two parts.
- Press to form two 5”-6” pancakes.
- Flour rolling surface.
- Roll dough for bottom crust and trim 1” larger than pie plate.
- Loosen carefully, fold into quarters, unfold and press into pie plate.
- Trim edge even with pie plate.
- Moisten pastry edge with water.
- Add filling (See Pie Filling and Assembly section below).
- Roll top crust and lift on to filled pie.
- Trim 1/2” beyond edge.
- Fold top edge under bottom curst.
- Flute with fingers or fork.
- Cut slits or design in top crust or prick with a fork for steam to escape.
- Bake according to filling recipe.
Pie Filling and Assembly:
- Pre Heat oven to 425º
- In large bowl mix sugar, flour, nutmeg, cinnamon and salt.
- Stir in apples
- Pour into prepared pie crust
- Dot with butter
- Sprinkle with cinnamon and sugar
- Cover with top crust
- Cut slits, seal, and flute.
- Lightly spread butter on the top crust, sprinkle with cinnamon and sugar.
- Cover edge with foil, remove during the last 15 minutes.
- Bake until crust is brown and juices begin to bubble through slits, cook 60 minutes.
