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Double Crust Apple Pie


2 cups all purpose flour
1 teaspoon salt
⅔ cup shortening
5-7 tablespoons cold water

Apple Filling:

6-8 tart apples (Macintosh, Granny Smith) pare, core and thinly slice
-1 cup sugar
2 tablespoons all purpose flour
-1 teaspoon ground cinnamon
2 tablespoons butter or margarine


Crust: Mix shortening, salt, flour with a fork until crumbly. Add 5 tablespoons water and mix well, adding more water if too dry.

Apple Filling: Slice apples. Combine sugar, flour and cinnamon in a bowl. Add apple slices and mix well.

Take ½ of the pastry and roll flat with rolling pin.

Line a 9” or 10” pie plate with the pastry, fill with apple mixture, dot with butter (or margarine)

Take the remaining pastry dough and roll flat. Place dough on top of apple pie mix, crimp along edges creating a scalloped edging.

Take a knife and cut slits into top pastry for steam to escape.

Bake in a 400ºF oven for 50 minutes or until crust is brown. Let it cool and serve.

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