Nothing is more American than apple pie. We have festivals for it, some states have it as their official pie and it is often lumped in with mom (as American as…).
This recipe is a bit different than the traditional apple pie instructions that are found in most cookbooks. Instead of a pie tin (or pie pan) you use a glass 13 X 9 baking dish. I love this idea, it is so much easier to get the pie out of the pan.
Let’s talk apples. If you have paid attention at your local grocery store you will have noticed that the types of apples available seems to be growing every year. We want to keep it simple for this recipe. If possible you should use either Granny Smith or Golden Delicious apples. They are readily available, very tasty in a pie and hold their shape well. Be sure to peel and slice the apples carefully before assembling the pie.
Ingredients
For The Crust:
- 2 cups all-purpose flour
- 1/2 cup shortening
- 1 large egg
- 1/4 cup cold water
- 2 tablespoons white vinegar
For The Filling
- 10 cups sliced peeled tart apples (about 8 medium apples)
- 1 teaspoon lemon juice
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon butter
- 1 large egg
- 1 tablespoon whole milk