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Apple Pie

a slice taken out of an apple pie with the slice next to it



  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 4 tablespoons cold water


  • 7 cups thinly sliced, peeled baking apples*
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter or margarine
  • 1 egg yolk
  • 1 tablespoon water

*Take some time to do research on what apples are best for pies. You may want to use a mixture of two varities, one sweet and one tart.


  1. In a bowl, combine flour and salt; cut in shortening.
  2. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes.
  3. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan.
  4. In a bowl, toss apples with lemon juice.
  5. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss.
  6. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top.
  7. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry.
  8. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.

Try pumpkin cheesecake this season »

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