Apple Pie Tutorial
Recipe for delicious, old-fashioned apple pie with a super flaky, basic pastry.
Recipe type: Dessert
Cuisine: American
Serves: 8 - 10
For the Apple Pie Filling:
  • 1 cup dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 6-8 medium apples
  • 2 tablespoons butter
For the Pie Crust: (makes double crust 9-inch pie):
  • 2¼ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ cup shortening
  • 2 tablespoons butter
  • 7 – 8 tablespoons cold water
Egg wash: beat together 1 egg and 1 tablespoon milk
For the Appe Pie Filling:
  1. Pre-heat oven to 400 F.
  2. Peel the apples, slice thinly and dice.
  3. Combine sugar, flour, cinnamon, nutmeg, salt and mix with apples. Chill in refrigerator while rolling out pie dough.
For the Basic Pie Crust/Pastry:
  1. You can either use a food processor to cut the shortening and butter into the flour and salt, or if you don’t have one, you can also use a pastry blender.
  2. Mix flour and salt in food processor bowl.
  3. Add shortening and butter and pulse for a few seconds, just until the shortening and butter are evenly distributed and particles are the size of small peas.
  4. Add water a tablespoon at a time and pulse about 2 seconds after each addition. Once all the water is added, pulse until the pastry forms a ball. Use only enough water to form a ball. Do not over mix as this will result in a tough crust.
  5. If using a pastry blender, after cutting the shortening and butter into the flour and salt, add water a tablespoon at a time and toss the mixture with a fork. After adding all the water, the pastry will bind together to form a ball.
  6. Wrap the pastry ball in plastic wrap and chill in refrigerator for at least 15 minutes. Or if making the pie pastry ahead of time, store the wrapped pie pastry in an airtight container before storing in refrigerator.
  1. Divide pastry in half.
  2. Roll to ⅛-inch thickness and line a 9-inch pie plate.
  3. Fill with apple mixture and dot with butter.
  4. Roll out remaining crust and place on pie.
  5. Cut slits for steam to escape, seal and crimp edges.
  6. Brush the top with the egg wash for a nice, golden finish.
  7. Bake at 400 F for 50 minutes.
  8. Allow the pie to cool completely before serving.
Use cold ingredients when making pie pastry to ensure a flaky crust.
Recipe by SugaryWinzy at