**This is a yummy apple pie recipe that our customer LB Johnson posted. Enjoy!**
I love Fall, especially with all of the apples. Time for apple pie made with Dutch Apple Butter from Rachel's Texas Kitchen. SO good. The fool-proof pie crust is a recipe I've shared for years with good feedback - you can't mess it up. The apple butter adds a nice creamy sweetness to compliment the spice in the filling. (And don't forget to give the dog a piece of fresh apple).
The piecrust recipe makes four crusts, enough for two regular sized two-crusted pies or four single crust pies. (I used six-inch pans to make some smaller pies, instructions are the same, but total cook time was adjusted for 30 minutes at 375 F., rather than the 425/350 F. temperature and times recommended for the full size pie.
- 4 cups all-purpose flour
- 1 3/4 cups shortening
- 1 Tablespoon sugar
- 2 teaspoons salt
- 1 Tablespoon vinegar
- 1 egg
- 1/2 cup very cold water
Add flour, shortening, sugar, and salt to a large bowl. Get out your pastry cutter.
Mix flour and shortening with the pastry cutter until it looks nice and crumbly, crumbs should be somewhat smaller than the size of peas. In a small bowl, whisk together the vinegar, egg, and water.
Add to the flour mixture, stirring in till well-moistened.
Shape it with clean hands into a ball of pastry dough. (Don’t over handle.)
Divide the dough into four equal-size balls.
Wrap each ball with plastic and refrigerate for at least 15 minutes before using. These will keep a week in the fridge or a couple months in the freezer in freezer bags.
To use, sprinkle some flour on waxed paper. Sprinkle some more flour on top then roll out, adding more flour if necessary to keep from sticking to your rolling pin.
Place in a greased pie pan. You can just up-end the rolled crust right off the waxed paper on top of the pie pan. Peel off the paper then crimp the edges. For the top I used a pastry cutter and cut some fat strips and made a lattice top.
Preheat oven to 425 degrees F. (220 degrees C).
- 3 pounds/ apples, peeled, cored, and thinly sliced crosswise (I used a mix of 2 pounds Honeycrisp and 1 pound Granny Smith)
- ½ cup granulated sugar
- 2 Tablespoons dark brown sugar
- 2 Tablespoons quick-cooking tapioca
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon grated nutmeg
- Pinch ground cloves
- ½ tsp salt (I used reduced sodium Himalayan pink salt, which I also used in the crust)
- 1½ Tablespoons lemon juice
- 3 Tablespoons Rachel’s Texas Kitchen Apple Butter
Toss apples with sugars, tapioca, spices, ½ teaspoon salt and the lemon juice.
Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Have your crust ready in the pie pan. You might put some foil under the pie plate in the oven in case it bubbles over.
Carefully put the apples in the pie crust lined pan. You could put a lattice top over the pie or cut out cute shapes with a cookie cutter to place over the apples.
Bake in preheated oven for 15 minutes.
Reduce temperature to 350 degrees F. (175 degrees C.) Continue to bake for 45 minutes, placing a thin strip of foil around the edges the last 15 minutes so it doesn't get too brown. Your oven temps can vary, so watch it closely the last 10 minutes.