– 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 insure it doesn’t overcook or burn.
– Dough can easily become tough if handled too much. You can loose the light flakey 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 curst because it was more affordable than butter. It also makes a light, flakey 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