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I couldn’t start a food blog without including one of my all-time favorite recipes … apple pie! Seriously, who doesn’t love it? OK, my 10-year-old son doesn’t like cooked fruit desserts, so he doesn’t have this when I make it. He truly doesn’t know what he’s missing! And the rest of us aren’t telling him in hopes the pie lasts a bit longer! Alas, that hasn’t been the case, but it’s worth a try.


Now my oldest and my husband are pie freaks. When I made this pie the other day, they both came in the door and said, “Pie?!” When I confirmed this was in fact the case, a chorus of “PIE!” erupted….


I can’t take credit for the pie crust. This one comes from Ina Garten and it’s truly the best one I’ve tried. The trick is to use super-cold butter and shortening. Often, I use frozen butter and that works great! Of course, a food processor makes this recipe a lifesaver, although a stand mixer would work as well.


Apple pie ready for the oven
Apple pie ready for the oven


Start by making the crust using Ina’s recipe. While the crust is chilling in the refrigerator, make the filling. Most recipes state to peel and slice the apples. If I had to do all that work, we’d never have pie around here! Instead, I use the slicing blade on my food processor and run apple wedges through there. It saves a ton of time and the slices are so thin the skins are not a big deal. And I haven’t had a complaint yet from my local peanut gallery! Of course, if the skin really bothers you, go ahead and peel them. 


I prefer using a deep dish pie plate and mound the apples up high. I generally use Granny Smith apples since these cook up beautifully and have a wonderful flavor. Feel free to dish up slices with whipped cream or vanilla ice cream.


Slice of apple pie
Slice of apple pie




    Pie Crust
  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all­-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tablespoons (about 1/2 cup) ice water
    Pie Filling
  • 7 granny smith apples
  • 1 teaspoon cinnamon
  • 1 1/2 tablespoons butter
  • 3/4 cup sugar


    Pie Crust
  1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  2. Add the butter and shortening. Pulse 8 to12 times, until the butter is the size of peas.
  3. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. Cut the dough in half. Roll each piece on a well­-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
    For Filling
  1. Preheat oven to 425 degrees.
  2. Core and slice apples into wedges the size of your food processor feed tube.
  3. In a large bowl, lightly mix cinnamon and sugar with the apples. Heap into a pastry-lined pie pan. Dot with 1-1/2 tablespoons butter. Cover with topping crust. Slit to allow steam to escape.
  4. Bake at 425°F for 15 minutes. Reduce temperature to 350° and continue baking 45-60 minutes.

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