Apple Pie Recipe from Loni Jenks
Apple Pie
Recipe From: Loni Jenks
Pie Crust Ingredients:
1 cup butter-flavored shortening
2 ½ cups flour
½ teaspoon salt
1 egg
½ cup cold water (use ice if necessary)
1 tablespoon apple cider vinegar
Apple Filling Ingredients:
6-8 high-quality apples*
¾ cup sugar
½ teaspoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons cornstarch
1 cup unfiltered apple cider (the jugs sold in the fall are the best, but Just Apple Juice works well
during the rest of the year)
2 tablespoons bottled lemon juice
Additional Ingredients:
whole milk
coarse/turbinado sugar
*When choosing apples to put in your pies, remember all the work you will be going through and make sure you find
the best apples you can to make your efforts worthwhile. Bad apples will just become mushy and flavorless, so spend a
few extra pennies and minutes hunting for the best ones. Pick apples that feel heavy (which means they’re juicy) and
are firm when you press on them (which means they will hold up well as they bake). Almost any variety will work,
my favorites are Gala, Granny Smith, and baking apples like Braeburn. I usually do a mixture as each variety will
add sweet or tart flavors. Depending on how big they are, you will need 6 to 8 total apples. If they are large, 6 should
be enough. If they’re smaller or if you want a deep dish pie, try 7 or 8.
To begin, start with making the crust. Stir the flour and salt together. Gently blend the shortening
into the flour mixture with your hands or a pastry cutter  until the mixture is crumbly and chunky. (I
prefer using my hands because I find it easier to control how much the shortening is broken up into
the flour. I squash the shortening into the flour then carefully sift through with my fingers to find
and smash the bigger pieces.) When coarsely mixed, set this mixture aside.
Beat the egg and cold water together. Add the apple cider vinegar to the egg mixture. Pour the
liquid mixture into the flour mixture and lightly fold them together. Let it sit for a few minutes to
let the water start to absorb. Using your hands again, mix until a dough forms. If it is still too
crumbly to become cohesive, add an additional 1-3 tablespoons of cold water. Be careful to not
over mix as over working pie crust makes it tough, or add too much water because the dough will
become too sticky. When it becomes a workable dough, check to make sure you can see marbling
from the shortening—if you can, you’re going to have a yummy, flaky crust.
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