Home-baked apple pie, straight from the oven, in vintage enamel pie plate.  With bone-handled knife, ready for cutting.

Home-baked apple pie, straight from the oven, in vintage enamel pie plate. With bone-handled knife, ready for cutting.

Double Crust Apple Pie

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Ingredients

Crust:

  • 2 C all-purpose flour
  • 2 C whole wheat flour
  • 1 ½ C shortening
  • 2 tsp. salt
  • 2 T Pioneer® Sugar
  • 10-12 T cold water

Filling:

  • 6 lbs. Michigan McIntosh Apples, peeled and sliced
  • 1 ½ T cinnamon
  • 1 lb. Pioneer® Golden Light Brown Sugar
  • ⅓ stick of salted butter, melted
  • 4-6 T white flour
  • 2 T milk

Directions

Crust:

  1. Mix all ingredients together except the water, place in the refrigerator to cool (crust chills while filling is prepared.) When filling is ready, add cold water and mix with pastry blender to form dough. Separate a third of the dough and roll out and place in bottom of 10-inch glass pie pan. Roll out top crust and set aside.
  2. Preheat oven to 450° F.

Filling:

  1. Rinse and drain peeled apple slices in cool water. Place in extra-large bowl and add cinnamon and Pioneer® Golden Light Brown Sugar, butter and flour. Stir gently together. Pile filling into bottom crust. Place top crust on top of filling. Trim excess and form a rope look around the edge to seal. Brush milk on crust to brown. Place foil around edge of pie. Bake for 15 minutes, then drop temperature to 350° F and bake for another hour to 1 ½ hours, depending on the apples.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.