Classic Apple Pie for the Fourth of July

Darlene Weeks

Read this recipe through completely before beginning. This pie crust recipe will make 3 single OR 1 double and a single crust for deep dish 11” pie pans. I like to use 11” deep dish aluminum pie pans because they stack so well in the freezer. During Holidays I will have as many as a dozen in the freezer separated by single sheets of Wax Paper.

Print Recipe

Prep Time 1

Cook Time 1 10

Cooling Time 3

Total Time 5 10

Course Dessert

Cuisine American

Servings 10 8-10 Servings

Ingredients

Pie Crust Ingredients:

5 1/2 cups All Purpose Flour 753g. I highly recommend Gold Medal, White Lily or King Arthur flours.
432 g Crisco
2.25 teaspoons salt
8 Tablespoons ice cold Vodka
7 Tablespoons ice water

Sauce for apples Ingredients:

1 stick unsalted butter
1 cup light brown sugar
3 Tablespoons white sugar
1/4 cup flour
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 ounces apple juice
1 teaspoon vanilla

Apples Ingredients:

5 Medium Granny Smith apples peeled cored and sliced thin
4 Medium red apples NOT red delicious peeled cored and sliced thin
1/2 stick butter
4 ounces apple juice
Juice from 2 lemons

Instructions

Pie Crust Directions:

In a large bowl with a tight fitting lid, mix the dry ingredients well.
Add the Crisco.
Using your hands, work the ingredients until it resembles corn meal.
Add the vodka then water. Give one quick stir.
Secure the lid on the bowl and shake until you hear and feel it thumping. The ingredients have now pulled together.
Divide the dough in half.
Keep covered until ready to use.
Flour the surface you are using.
Roll out half of the dough to about 13” round.
Gently roll dough on the rolling pin.
Now unroll in pie pan starting at one end.
Continue to make a nice edge on pie pan.
Refrigerate until ready to use.
Now roll out other half of pie dough.
At this point you can make a solid top, lattice or cut out a design for top of pie. I chose Stars for this pie.
Place on a parchment lined sheet pan and refrigerate until ready to use.

Sauce Directions

Mix dry ingredients in a large skillet.
Add butter and apple juice.
Stir until the butter is melted and ingredients mixed well.
Continue to stir until mixture thickens.
Remove from the heat and place mixture in a small bowl to cool.
Add 1 teaspoon of vanilla and mix well.

Apples Direction:

Squeeze lemon juice over apple slices in a large bowl.
Add apple slices, butter and apple juice to large skillet.
Cover and simmer over low to medium heat.
Cook only long enough to cook slightly. Apples need to remain slightly crispy.
Remove from heat and place apples in large bowl without the liquid.
Pour prepared sauce over the apples and mix well.
Once mixture is mostly cooled you are ready to put together the pie.

Pie Assembly

Preheat the oven to 375F.
Remove pie crust and stars from the refrigerator
Mix 1 Tablespoon of sugar and 1 Tablespoon of flour together well.
Spread this sugar/flour mixture evenly into the bottom of the pie crust. This prevents the bottom crust from getting soggy.
Once oven has reached 375F, spoon the apples evenly into the bottom of crust.
Pour the sauce over the apples. Do not overfill. There may be some sauce left.
Now place the Stars randomly over the apples.
Melt 1/4 stick of butter and brush the Stars liberally.
Sprinkle with Raw sugar.
Place in middle of oven rack and cook for 1 hour and 10 minutes or until nicely browned
Remove pie to a cooling rack and allow to cool a minimum of 3 hours before slicing.

Video

Notes

Note: In the video I mistakenly said ADD 788 Grams of Flour. I have corrected the recipe here on my Website to reflect adding 753 Grams.

Keyword All-American Pie, Cinnamon Apple Filling, Classic Apple Pie, Easy Apple Pie Recipe, Flaky Pie Crust, Fourth of July Dessert, Holiday Pie Recipe, Homemade Apple Pie, Traditional Apple Pie