I've never been great at making pies and this would be my first made-from-scratch pie without the help of a friend or family member. I'm glad it's a classic cinnamon apple pie, can't mess that up, can I? The instructions look easy enough.
Shape the dough into a disc shape, wrap, and refrigerate for at least 15 minutes (of you can do this ahead of time and chill it overnight).
CRISCO® No Fail Pie Crust
For one double-crust pie or two 9” (23 cm) pie shells
2 cups (500 ml) of Robin Hood® Original All Purpose Flour
3/4 teaspoons (4 ml) of salt
1 cup (250 ml) of Crisco® All-Vegetable Shortening
2 tablespoons (30 ml) of cold water
1 tablespoon (15 ml) of white vinegar
- In a large bowl, combine the flour and salt. Add the shortening. Using a pastry blender, cut shortening into the flour until it resembles coarse crumbs.
- In a small bowl, beat together the egg, water and vinegar. Add to the flour mixture and stir with a fork until moistened.
- Divide the dough into 2 pieces and shape into a 4" disk. Wrap each with plastic wrap and chill in the refrigerator for 15 minutes. This will make it easier to roll out the dough.
- On a lightly floured surface, roll out on disc of dough into an 11 inch circle. Carefully transfer to a lightly greased 9" pie plate. Fill with Classic Cinnamon Apple Pie Filling (recipe below).
- Roll out second disc of dough to an 11 inch circle. Cover the pie with the rolled out dough. Tuck the edges under and pinch to seal. Flute the edges. Bake according to directions for the filling.
Adapted from Canadian Living
Prep Time: 25 minutes
Total Time: 2 hours 15 minutes
Portion Size: 10 to 12
8 firm cooking apples (such as Golden Delicious)
3/4 cup of granulated sugar
2 tablespoons of cornstarch
1 teaspoon of cinnamon
Pinch each salt and nutmeg
2 tablespoon of unsalted butter, softened
1 egg yolk
1 tablespoon of coarse sugar
- Preheat oven to 425°F.
- Peel and core the apples. Cut into 1/4" slices and put in a large bowl.
- In a small bowl, combine sugar, cornstarch, cinnamon, salt and nutmeg. Sprinkle over apples. Toss the apples so all are coated with the sugar mixture.
- Transfer apples to the prepared pie shell. Pack the apples down and dot with butter. Top with the second circle of dough. Tuck the edges under and pinch to seal. Flute the edges of the pie dough.
- Whisk the egg yolk and brush on top of the pie. Sprinkle the sugar on top. Cut steam vents in the top.
- Bake on the bottom rack for 20 minutes. Reduce heat to 325°F and bake until the bottom is golden and the filling is bubbly, about 60-65 minutes. Allow to cool on rack.
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Disclaimer: This is a sponsored post by Canadian Living and Crisco. I received compensation for it. There was no requirement to produce a positive review of this recipe. All opinions are our own.