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Prep Time: 15 mins   |   Cook Time: 50 mins   |   Total Time: 1 hr 5 mins   |  Servings: 6 – 8




For the Pie Crust:

2 cups all purpose flour

3/4 cup crisco I use butter flavored

1/2 teaspoon salt

2 Tablespoons Sugar

2 Tablespoons cold water approx

Apple pie filling:

Approximately 7 apples cored peeled and sliced

In a bowl mix together

4 table spoons flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon grated lemon peel

1 teaspoon to 2 lemon juice

3/4 Cup Sugar half granulated and half light brown

1 Tablespoon Butter


Preheat oven to 425 F. Grease or spray a 9 inch pie dish.

Make the pie crust by adding the flour, crisco, sugar and salt to a large mixing bowl.

Use 2 round bladed knifes and cut together into a crumble, then add 1 tablespoon of cold water, and using your hands, start to bring the dough together. Add a little more water until the mixture comes together then place on a lightly floured surface and bring the dough together to form a ball. Cover in clear wrap and place in fridge to chill while preparing filling.

Make the apple pie filling. Core, peel and slice the apples and set aside.

In a bowl, add the remaining pie ingredients EXCEPT the tablespoon of butter and stir to combine. Then add the apples to the mixture and shake it so the apples are nicely coated.

Take pie crust and divide into 2. Roll out one on floured surface and then place in a 9 inch pie pan. Make sure the pastry comes up the sides of the dish and a little over the top.

Place apples in bottom crust and dot with the tablespoon of butter.

Next roll out 2nd crust. You can place this on top of the apples as a whole piece, or cut in strips and make lattice top.