The Perfect Apple Pie

photo by:kraft

We don’t know what your idea of perfection is, but here’s ours: scratch crust; a saucy blend of sweet, tart and spice; and a pile of fresh, crunchy apples. Perfect. Pie.

time

prep:

35 min

total:

1 hr 25 min

servings

total:

10 servings

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What You Need

2-1/4

cups flour

tsp. salt

cup shortening

5 to 7

Tbsp. ice cold water

cups thinly sliced peeled tart apples (about 4 large apples)

3/4

cup sugar

Tbsp. cornstarch

1/2

tsp. ground cinnamon

1/4

tsp. ground nutmeg

Tbsp. lemon juice (optional)

Make It

PREHEAT oven to 400°F. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.

ADD water, 1 Tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 15 min.

MEANWHILE, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between two large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge. Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate.

PEEL off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings.

FILL with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge (see Tip). Cut several slits near center of pie to allow steam to escape.

BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

Size-Wise

Savor one serving of this classic, crowd-pleasing dessert on special occasions.

How to Flute Edge of Crust

Flute (to finish) edge by using two fingers to press a V-shape into the crust edge. This will look like a wave or ruffle design when finished. Or, pinch and slightly twist the pastry as you move around the pie to create a rope design.

Special Extra

Decorative Crust: Use small cookie cutters to cut out decorative shapes from the top crust or the leftover pastry trimmings. Arrange on top of crust. Finishing Touches: Brush top of crust with lightly beaten egg white before baking (for shiny top), a whole egg (for golden brown top) or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar (for a sparkling top).

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Alfonso_G

posted:11/13/2005

WOW! This was the first pie i ever did from scratch. I thought i was going to mess it up but it was so simple. Not only that but It couldnt get any easier I did the decorations and it was faboulous. I will definetly do this recipe again and again> Thank you Kraft..

a cook

posted:11/11/2005

This is the best apple pie I have ever tasted. It tastes so much better than the kind you buy in a store. I made it for my parents and in-laws and they loved it.

peacemail

posted:11/6/2005

This recipe is easy and wonderful! I'm not a big apple pie fan, my husband is, but we both absolutely loved this pie. Highly recommend it to all first time apple pie bakers!!!

taydensmomma

posted:10/29/2005

This is the first pie I have ever made. It was very easy to do and turned out delicious!! I doubled the amount of cinnimon though because I like it so much!

Nashiea

posted:10/18/2005

My first experience making my own crust. This is the easiest (to read & prepare) pie crust recipe. I followed the recipe exactly using granny smith apples & it turned out SUPERB! I took some of the advice posted also: added 1 tsp pure vanilla extract to the pie mixture, I sprinkled sugar on top before baking and I also wrapped the sides of the pie w/foil to prevent burning. Look no further, this is the PERFECT apple pie recipe!!

holliegraham

posted:10/17/2005

This was a very simple recipe for a novice pie-maker like myself. I'm excited to try different variations now that I know that I can do it!

mrg54

posted:10/12/2005

This pie will be better if you sprinkle one teaspoon of pure vanilla extract over the mixture in the crust. Don't forget to make steam vents in the top crust. I always make a drawing of a flower in the crust. Only cut through a few petals or the center of the flower. For the stem, just score the crust lightly. Sprinkle with sugar, no egg, white or yolk. A very original, sparkly dessert.

michelemoore103004

posted:10/12/2005

this recipe was amazing! i always thought making pies was hard (best left to the professionals) but i made this and i loved it! so simple and tasty!

pistolpackenmama56

posted:10/9/2005

We had friends over and I had made the pie for desert and everyone thought that it was wonderful. I have been informed to make it more often. It was simple to make and a great hit by one and all.

rdsantow

posted:10/7/2005

I am Diane's daughter and I made this last year for Thanksgiving. Everybody loved it and it was so feastive. I was delicous to. I am making it again this year and I recommend it to anybody!