Country Apple Pie
Country Apple Pie
Get this quick and easy country apple pie recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 40 minutes
  • Yield 2 servings
  • For Pastry:
  • 2½ cups of all purpose flour
  • ½ teaspoon of fine salt
  • ½ cup of unsalted butter
  • ½ cup of vegetable shortening
  • 2 tablespoons of lemon juice
  • 6 tablespoons to 10 tablespoonsp of cold water as needed
  • Filling:
  • 8 cups of peeled and sliced tart apples, such as Spy or Spartan
  • ¾ cup of sugar
  • ½ cup of light brown sugar, packed
  • 2 tablespoons of all purpose flour
  • 1 tablespoon of lemon juice
  • 1 teaspoon of finely grated lemon zest
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • 1 tablespoon of unsalted butter
  • 2 tablespoons of cold water for brushing
  • Sugar for sprinkling
  1. For pastry, combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture
  2. Add lemon juice and water and blend just until dough comes together
  3. Shape into a disc, wrap and chill for 30 minutes
  4. For filling, toss all ingredients except butter together and set aside
  5. Preheat oven to 400°F. On a lightly floured surface, roll out half of dough to just under ¼-inch thick. Lightly dust bottom of a 9-inch pie pan with flour and line pan with dough
  6. Fill pastry with apples and dot top with butter. Roll out remaining half of dough and place over apples
  7. Trim and cinch edges of pie and cut in holes in top layer of pastry to let steam escape
  8. Brush top of pie with eggwash and sprinkle lightly with sugar
  9. Bake for 10 minutes, then reduce heat to 375°F and bake about 40 minutes, until filling is bubbling
  10. Cool pie for at least an hour before slicing

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