November Recipes

Easy Apple Pie

Easy Apple Pie with a piece cut out
Hands On:
30 minutes
Total Time:
80 minutes
Serves:
12

Ingredients

    Pie Crust

    • 2 ½ cups Hy-Vee all-purpose flour
    • ¾ tsp Hy-Vee salt
    • 1 cup Hy-Vee vegetable shortening
    • 6 to 8 tbsp. ice water

    Apple Filling

    • 6 Pink Lady apples, peeled, cored and sliced
    • ¾ cup Hy-Vee granulated sugar
    • 2 tbsp Hy-Vee all-purpose flour
    • 1 tbsp fresh lemon juice
    • 1 tsp Hy-Vee ground cinnamon
    • ¼ tsp Hy-Vee salt
    • 1 Hy-Vee large egg, lightly beaten
    • coarse sugar, for garnish
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    Preparation

    1
    Preheat oven to 425°. For pie crust, stir together flour and salt in a large bowl. Cut in shortening using a pastry blender until pieces are pea-sized. Sprinkle 1 tablespoon ice water over flour mixture, gently toss with a fork. Repeat with additional ice water, 1 tablespoon at a time, until all of flour mixture is moistened. Gather dough into a ball. Divide dough half; shape each portion into a ball.
    2
    Slightly flatten 1 pastry ball on a lightly floured surface. Roll from the center to the edge to create a 12-inch circle. Fold pastry into quarters; unfold in a 9-inch round pie plate. Ease pastry into pie plate; do not stretch. Trim pastry to within ½-inch of pie plate edge.
    3
    For filling, combine apple slices, sugar, flour, lemon juice, cinnamon, and salt in a medium bowl; toss to coat evenly. Transfer apple pie filling to the pastry-lined pie plate.
    4
    Roll out remaining dough ball on a lightly floured surface to a ⅛-inch-thick rectangle. Cut into strips. Weave strips over apples. Tuck ends of strips under bottom crust edge and crimp edges to seal. Lightly brush pastry top with beaten egg; sprinkle with coarse sugar.
    5
    Bake for 20 minutes. Reduce oven temperature to 375° and bake for 30 more minutes or until filling starts to bubble in center. Cool on a wire rack.

    Nutrition Facts

    Serves: 12
    Amount Per Serving
    Calories:350
    % Daily Value*
    Total Fat: 17g 22%
    Saturated Fat: 4g
    Trans Fat: 0g
    Cholesterol: 10mg 3%
    Sodium: 200mg 9%
    Total Carbohydrate: 46g 17%
    Dietary Fiber: 3g 11%
    Sugars: 22g 44%
    Protein: 3g 6%

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