Preheat oven to 425 degrees. For pie crust, stir together flour and salt in a large bowl. Cut in shortening using a pastry blender until pieces are pea-sized. Sprinkle 1 tablespoon ice water over flour mixture, gently toss with a fork. Repeat with additional ice water, 1 tablespoon at a time, until all of flour mixture is moistened. Gather dough into a ball. Divide dough half; shape each portion into a ball.
Don’t worry about burnt pie crust with this easy apple pie recipe.
Servings and Ingredients
|2 ½ c. Hy-Vee all-purpose flour|
|¾ tsp. Hy-Vee salt|
|1 c. Hy-Vee vegetable shortening|
|6 to 8 tbsp. ice water|
|6 Pink Lady apples, peeled, cored, and sliced|
|¾ c. Hy-Vee granulated sugar|
|2 tbsp. Hy-Vee all-purpose flour|
|1 tbsp. fresh lemon juice|
|1 tsp. Hy-Vee ground cinnamon|
|¼ tsp. Hy-Vee salt|
|1 Hy-Vee large egg, lightly beaten|
|Coarse sugar, for garnish|
Things To Grab
- Large bowl
- Pastry blender
- Rolling pin
- Medium bowl
Slightly flatten 1 pastry ball on a lightly floured surface. Roll from the center to the edge to create a 12-inch circle. Fold pastry into quarters; unfold in a 9-inch round pie plate. Ease pastry into pie plate; do not stretch. Trim pastry to within 1/2-inch of pie plate edge.
For filling, combine apple slices, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl; toss to coat evenly. Transfer apple pie filling to the pastry-lined pie plate.
Roll out remaining dough ball on a lightly floured surface to a 1/8-inch-thick rectangle. Cut into strips. Weave strips over apples. Tuck ends of strips under bottom crust edge and crimp edges to seal. Lightly brush pastry top with beaten egg; sprinkle with coarse sugar.
Bake for 20 minutes. Reduce oven temperature to 375 degrees and bake for 30 more minutes or until filling starts to bubble in center. Cool on a wire rack.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 10mg
- Sodium: 200mg
- Total Carbohydrates: 46g
- Protein: 3g
Hy-Vee Seasons November 2021