See Doe Run Farms Photo GallerySee the Doe Run Farms BlogRegister Now!

Tennessee & Alabama CSA

My Apple Pie from The Table


For the crust:
2 cups flour
1 tsp. salt
2/3 cup + 2 tbs. shortening (like butter-flavored crisco)
3-4 tbs. ice water

For the filling:
8-10 Jonathan apples
3/4 cup sugar
2 tbs. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbs. butter
2 tbs. lemon juice


  1. Preheat the oven to 425 F.
  2. Make the crust: In a medium-sized bowl, whisk the flour and salt. Cut in the shortening with a pastry blender or a fork. Add just enough ice water to moisten the dough so that it holds together. Divide the dough into two balls, with one just slightly bigger than the other for the bottom crust. Roll out the larger ball of dough and transfer to a 10-inch pie pan. The rolled-out dough should be about one inch bigger than the pan. (As I’ve said in the past, I like to roll out pie dough between two pieces of wax paper. This makes it easier to transfer the dough to the pie pan, and it keeps the dough from sticking to the rolling pin.)
  3. Make the filling: Peel, core, and slice the apples. In a medium-sized bowl, toss the apples with the sugar, flour, cinnamon, and nutmeg. Pour the apples into the prepared pie pan. Drizzle the lemon juice over the apples, and dot the top of the pie with small chunks of the butter.
  4. Roll out the remaining dough, place it over the top, and crimp the edges. Cut a couple of vents at intervals in the top of the pie. Moisten the high places on the crust with water, then sprinkle with sugar. Bake for 30 minutes at 425 F, then turn the oven down to 350 F and bake for an additional 30 minutes. Check the pie occasionally to be sure that the crust isn’t burning. It it looks like it’s getting too brown, loosely cover the edges or the top with aluminum foil. Also, you may want to put a baking sheet or a drip pan (like these) under the pie in case it bubbles over. The pie is done when you can see the filling bubbling through the vent in the middle.

Source: My Apple Pie – The Table