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Fall’s Apple Pie

Recipe By: Andy Hilton
Year Submitted: 2017
Winner First Place


2 ½ cups all purpose flour
½ cup European butter
½ cup Crisco
1 tbs sugar
1 tsp baking powder
8 to 9 tbs cold water

6 to 7 of your favorite apples: jonathans, empires, galas, goldens and granny smith
1 cup sugar
2.5 tbsp modified corn starch
½ tsp cinnamon
1/8 tsp nutmeg
2 tbsp butter
1 tsp lemon juice


Whisk together the dry ingredients in a bowl. Place cold Butter and cold Shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min. Split dough in half and roll out one half, use the other half for the top of the pie

Peel and slice apples and place in a large bowl, sprinkle with lemon juice. In another bowl mix together the dry ingredients. Pour dry ingredients over the apples and blend together.

Place ½ of the apple filling in the prepared pie crust and dot with Butter. Fill the crust with the balance of Apple filling and dot with butter. Cover with the top crust and cut in steam vents. Brush the top of the pie with an egg wash and sprinkle with sugar. Place the pie on a cookie sheet and bake at 400 degrees for 15 minutes. Lower oven temp to 350 and bake for 45 minutes or until the top is golden brown and the pie juices are bubbling. Remove the pie and cool. Enjoy!