I have been making this apple pie recipe since I was a teenager. I was given the recipe by a long-forgotten acquaintance at a church activity where we were taught how to make pies…and I’ve been making it for my family ever since.
I have tried many apple pies over the years, and this pie beats them all (at least according to my taste buds!). I even converted my not-an-apple-pie-fan husband to my apple pie early in our marriage, and now he swears that it wouldn’t be the holidays without Laura’s Apple Pie. He won’t even let another apple pie touch his lips.
The great thing about this pie is its simplicity. As far as from-scratch fruit pies go, this couldn’t be any easier.
Laura’s Famous Apple Pie Recipe
- 2 cups flour
- ¾ cup shortening
- 1 tsp salt
- 4 tablespoons water
- 6 Granny Smith apples, peeled and sliced thin
- 2 Tbsp butter, cold
- 1 cup sugar
- 2 Tbsp flour or cornstarch
- 1 tsp cinnamon
- Mix flour, shortening, and salt in medium mixing bowl (I use a large fork or a pastry blender). Add water one tablespoon at a time. Mix, kneading slightly with hands if needed, until just blended. Don't over-mix. Divide dough in half. Roll each half between two sheets of waxed paper to fit your pie dish. Remove top waxed paper and carefully place in pie dish, exposed-side down. Peel off the other piece of waxed paper and press dough into dish.
- In a small bowl, mix sugar, flour or cornstarch, and cinnamon.
- Layer sliced apples, 2-3 slices of butter, and sugar-cinnamon mixture until pie is heaping full of apples.
- Cover apples with the other half of the dough, pinching edges together (you can crimp edges down with a fork, if desired, or make a pretty wave design by pinching between fingers). With a sharp knife, cut several small slices in the top to vent.
- Bake at 400 degrees for 50 minutes, or until crust is golden brown.
- Allow pie to cool before slicing. Best served with vanilla ice cream!
One little tip: the pie occasionally spills over while baking, so I often place a piece of aluminum foil on the rack below the pie to catch any gooey mess before it makes it to the bottom of my oven. Better safe than sorry!
Note: this pie is delicious for breakfast, lunch, and dessert. Trust me. I’ve tried it at all times of the day and night.
© 2014 – 2016, Food Fun Family. All rights reserved.