Sunday, August 26, 2012

Country Style Apple Pie

After many years of making apple pies for my husband I finally came up with a prize winning pie, well in his mind anyway. This is a loaded apple pie, so if you like lots of apples in every bite... read on.

In this recipe we will use the same filling that I freeze from our many apple trees, Apples, Apples and More Apples.

I have made all my pies with gluten free flour as well, and they are yummy too.

Gluten Free Apple Pie

Country Style Apple Pie                Makes one 9" pie
8-10 cups peeled, cored, and sliced cooking apples. I use Gravensteins, 10 cups.
1 cup sugar (I have also used 1/2 of a sugar free substitute like Splenda)
3-4 Tbsp all-purpose flour ( or gluten free)
1 tsp cinnamon
1/4 tsp allspice
shake of nutmeg
1 Tbsp butter, or non dairy type
2 1/4 cups all-purpose flour (gluten free if needed)
1 tsp salt
2/3 cup shortening (I use Spectrum All Vegetable Shortening)
7-8 Tbsp cold water, (gluten free flours may require less or even extra water)

In a large microwave safe mixing bowl add:
8-10 cups peeled, cored, and sliced apples.

In a small mixing bowl add:
sugar, 3-4 Tbsp flour, (gluten free if needed or corn starch) cinnamon, allspice, and nutmeg. Mix well.
Add sugar mixture to apples and mix well by gently tossing until all apples are covered with mixture.
Microwave on high for 3-4 minutes. Gently mix well.
Microwave on high for another 3-4 minutes. Gently mix. Set aside.


In a large mixing bowl add:
flour and salt, mix well.
Cut in shortening until pieces are the size of small peas.  Sprinkle in 1 Tbsp of water at a time gently tossing with a fork until mixture is moistened enough to stick together and form a large ball.
Divide ball in half.
On a floured surface, preferably on a pastry cloth, roll out one ball of dough a little larger than the pie dish you intend to use. When dough is placed in the pie dish the bottom crust will need to just slightly hang over the edges of the dish. This prevents the fruit juices from leaking under the crust.
Set crust in pie dish. Pour apple mixture into dish. Top apple mixture with pieces of butter.
Roll out second ball of dough for top crust.

Place over apple mixture. Cut small slits in top crust. Trim edges of crust and flute, by squeezing bottom and top crust together and pushing between fingers to form an edge.

At this point I like to cover the edges of my pie with foil for half of the cooking time. This allows me to bake the pie longer to ensure the fruit is tender, but prevents edges from becoming overdone.

Bake pie at 375 for 25 minutes, remove foil from edges. Continue baking for another 25 minutes or until filling is bubbling and crust is a nice golden brown.

Let cool on wire rack.   Serve with some ice cream or whipping cream.  A terrific way to enjoy the fruits of summer all year long! Pies can also be frozen before baking for another day.

One last husband LOVES pie crust.

At his request, I save the trim from the edges and lay them on top of the pie before baking. It's like a double crusted pie. Sometimes I make cut-out shapes which is actually kind of cute. Today I was in a hurry and just placed the strips over the top. 

Here is the baked pie with lots of extra crust over the top.

  Either way…I hope you enjoy every single bite of your pie!!


  1. Hello Mary!
    Thank you so much again for being a blogger of the day on our site! We are currently hosting a recipe contest in search of the best apple recipe. This recipe would be a great contender! The contest ends 10/10/2013. If you are interested in competing, visit our site to share your favorite apple recipe for a chance to win a Kindle Fire HD!

    1. Hi- I am very interested in your contest! I was trying to think of something new to make since the apple pie was already posted on my blog for a while. But if that isn't a problem then I will absolutely enter it. Thanks!