S&L Produce

All-American Apple Pie

Makes 8 servings


  • 2 1/3 cups all-purpose flour, plus more for parchment paper
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup vegetable shortening, cold
  • 1 stick unsalted butter, cold and cut into small pieces
  • 1/3 cup water, boiling
  • 1 1/2 tablespoons unsalted butter, at room temperature
  • 8 large Granny Smith apples, peeled, cored, and cut into 1/4-inch thick slices
  • 2 tablespoons fresh lemon juice
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sugar


  1. In a medium bowl, combine 2 1/3 cups flour, 1/2 teaspoon salt, and baking powder.
  2. Using a pastry blender or 2 knives, cut in shortening and stick of cold butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup boiling water, 1 tablespoon at a time, over mixture, stirring with a fork until well combined. If dough is too dry, sprinkle in more boiling water by the teaspoon.
  3. Divide dough into 2 pieces, 1 slightly larger than the other. Pat each into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
  4. Meanwhile, in a large bowl, toss apples with lemon juice, 3/4 cup sugar, 3 tablespoons flour, and cinnamon. Set aside. Preheat oven to 400 degrees F.
  5. Roll out the larger piece of dough between two sheets of lightly floured parchment paper to a 12 inch circle. Fit into a 9 inch deep dish pie plate. Fill with apple mixture, arranging slices compactly. Dot apples with room temperature butter. Rollout remaining dough between two sheets of lightly floured parchment paper to a 10 inch circle. Moisten rim of bottom crust in pie plate with water. Drape smaller crust over apples; then trim to create a 1/2 inch overhang. Fold the top crust under the bottom crust to form a border around rim, gently pressing the two crusts together. Using your fingers, crimp around the edges. Using a sharp knife cut several slits in center of top crust.
  6. Place pice on a baking pan and bake for 45 minutes. Remove pie from oven, brush top lightly with water, and sprinkle with remaining sugar. If needed, cover rim with aluminum foil to prevent over-browning. Return pie to oven and bake until crust is browned and juices are bubbling, about 10 minutes. Transfer to a wire rack to cool

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