Old-Fashioned Organic Homemade Apple Pie Recipe
Organic old-fashioned homemade apple pie is made with organic ingredients, real butter, cinnamon, sugar and a homemade organic pie crust.
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Old-Fashioned Organic Homemade Apple Pie Recipe
Organic old-fashioned homemade apple pie is made with organic ingredients, real butter, cinnamon, sugar and a homemade organic pie crust.
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| Servings | Prep Time |
| 8pieces | 30minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 2 1/2cups all-purpose organic flourplus extra for dusting
- 1cup Spectrum organic vegetable shortening
- 1teaspoon sea salt
- 1tablespoon white vinegar
- 1large organic egg, beaten
- 1/2cup cold water
- 7-8large organic Granny Smith Apples
- 2/3cup granulated sugar
- 1teaspoon organic cinnamon
- 1/2teaspoon nutmeg
- 5tablespoons organic butter
- 3tablespoons organic 2% milk
Instructions
- To make the dough for the pie crust, add flour, shortening, and salt to a medium mixing bowl. Using a pastry cutter or your fingers, cut the ingredients together until dough becomes course.
- In a small bowl, whisk egg and pour into the dough. Add the vinegar and water. Using your hands, knead the dough lightly until it forms a clumpy dough, (Do not overwork the dough or it will become stiff).
- Divide dough into 2 equal parts, placing one piece of the dough in the center of a floured parchment paper. Cover and refrigerate remaining dough. (NOTE: This recipe makes one double crust pie. The photo below shows a double crust for 2 pies).
- To form the pie shell, begin rolling dough outward in each direction until you achieve a 14-inch round crust. Lay a 9-inch pie plate face down on top of dough. Gently flip the parchment paper and pie plate over together, gently fitting crust into bottom and sides of the plate. Peel parchment paper away from the dough, lightly pressing dough down into the plate. Peel and slice apples 1/4-inch thick, filling pie crust 2-inches above crust sides.
- In a small bowl, stir sugar and salt together, sprinkle over apples evenly and stir until apples are evenly coated. Pour apples into pie crust keeping the center higher than the sides. Sprinkle cinnamon and nutmeg over the top of sugar. Add 5 pats of butter to the top of the pie.
- Remove another dough ball from refrigerator and repeat the rollout process. Gently lay top crust over pie, pinch sides together with a fork.
- Using a sharp knife, trim dough that overhangs pie plate. Using your fingers, gently tap around the pie crusts edge to seal crusts together.
- Using a pastry brush, gently brush milk over crust to create a golden finish when pie is baked.
- Using a butterknife, cut slits into the top of the pie crust
- Bake at 350° F. for 35-50 minutes, or until crust is golden brown and apples are bubbling in pie plate. Remove from oven and brush a light coat of butter over entire top of pie crust while it is still warm.
- Let pie rest for 15 minutes before serving. Enjoy hot or cold with vanilla ice cream.
Recipe Notes
Apple Pie Baking Tips
- Using a tart apple like Granny Smith makes a more flavorful pie. If you choose sweeter apples, reduce the sugar in the recipe by 1/4 cup.
- Baking times may vary depending on your oven. Begin checking pie after 35 minutes to ensure it doesn’t overcook or burn.
- The dough can easily become tough if handled too much. You can loose the light flaky texture of the finished crust by over-kneading.
- When mixing the dough, gently massage ingredients with your hands – just enough to combine the ingredients together into a dough-like ball. The rolling pin will finish the job by creating the smooth texture as it’s rolled.
- My mother always used Crisco Vegetable Shortening for her pie crust because it was more affordable than butter. It also makes a light, flaky crust. I changed her recipe to Spectrum Organic Shortening in place of Crisco for a healthier crust.
Recipe by Lorraine Soldo for www.culinarybutterfly.com