I bought way too many apples the other day (bc I fall for the cuteness of those little bags that are loaded down w/apples at the grocery store), and have decided to make an impromptu apple pie.  Nothin’ wrong w/that! 😉

Anyway, I use a recipe from Better Homes and Gardens, from a cookbook that I got as a wedding gift.  I tried to look up “apple pie” or “apple pie recipe” on the Better Homes website, but…wow, they need a new site bc it’s sooo confusing!  My allegedly-simple search yielded results for all sorts of apple concoctions, none of which was a standard, classic apple pie!  Lots of tips on how to improve your pie-making experience, but no actual recipes for a regular ol’ pie!

So, I’ll include the recipe here, typed out from my cookbook:

Pastry for Double-Crust Pie

2 c. all-purpose flour

2⁄3 c. shortening, chilled

1⁄2 t. salt

6 to 7 T. cold water

(I add in 2 T. of chilled butter, as well, just to make it taste better!)

1.  Stir together flour and salt.  Blend in shortening until pieces are pea-size.

2.  Sprinkle 1 T. of the water over part of the mix; gently toss w/fork.  Push moistened dough to the side, and repeat using 1 T. of water at a time, until the dough is moistened.  Divide dough in half, and form each half into a ball.

3.  On a lightly-floured surface, flatten 1 dough ball into a 12″ circle.

4.  To transfer pastry, wrap it around the rolling pin; unroll into a 9″ pie plate.  Add filling.

5.  Roll remaining dough into a circle about 12″, as well; cut slits to allow steam to escape.  Place remaining pastry over filling. Trim  1⁄2″ beyond the edge of the plate.  Fold top pastry under bottom pastry; crimp edge as desired.

I'm a sucker for these bags!

Off to get started on the crust- be back soon! 🙂


The crust:

Pea-size bits

Rolled out and ready!

Now, the filling:

Apple Pie

6 c. thinly-sliced, peeled apples (about 2 1/2 lbs.)

1 T. lemon juice (optional)

3/4 c. sugar

2 T. all-purpose flour

1/2 t. cinnamon

1/8 t. nutmeg

(Starting at the point where your pastry is already rolled out into the pie pan)

*  Preheat oven to 375˚.

1.  If desired, sprinkle apples w/lemon juice.  In a large mixing bowl, stir together sugar, flour, cinnamon, and nutmeg.  Add apple slices, and gently toss until coated.

2.  Transfer apple mix to the pastry-lined pan.  Trim pastry.  Cut slits in the remaining pastry, and place over filling; seal.  Crimp edges as desired.

3.  To prevent overbrowning, cover edge of pie w/foil.  Bake in a 375-degree oven for 25 minutes.  Remove foil.  Bake for 25-30 minutes more, or until top is golden.  Cool on a wire rack.

Apple bits

Sugar 'n spiced apple bits

Into the pastry

Lid's on!

Sealed and decorated

Into the oven w/the edge-protector thingy

So, the pie’s in the oven, and it looks great!  Sometimes I feel like I don’t have enough dough, and it takes a bit to make it work, for the edges to come together, but this time it seemed to work out alright- I even had a teeny bit of dough leftover, and I used it to make little leaves for the top of the pie.

Now, just have to wait for the pie to cook!

Be back!


It’s done!  And, my house smells fantastic now! 🙂


Happy beginning-of-Autumn, everyone! 🙂