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Grandma Lungstom’s Apple Pie

The classic apple pie recipe below comes from Amy Marion in ASAP’s Local Food Research Center.

Double Pie Crust


  • 2 ¼ cups all-purpose flour
  • 1 teaspoons salt
  • 2 tablespoons sugar (only use if making a fruit pie)
  • 11 tablespoons chilled unsalted butter, cut into ¼ inch pieces
  • 7 tablespoons chilled vegetable shortening
  • 5-6 tablespoons ice water


  • Mix flour and salt (and sugar if using) in food processor. Scatter butter pieces over flour mixture, tossing to coat butter. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting with about four more 1-second pulses. Mixture should resemble coarse cornmeal with butter bits no larger than small peas. Turn mixture into a medium-sized bowl.
  • Sprinkle 4 tablespoons of ice water over mixture. With the blade of a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of spatula until dough sticks together, adding 1 tablespoon of water at a time and folding, until dough comes together. You don’t want to over mix or the dough will become tough.
  • Shape dough into 2 balls with your hands, then flatten into 4-inch discs. Dust lightly with flour, wrap in plastic and refrigerate for 30 minutes (or more) before rolling.

Apple Pie Filling


  • 6 large tart apples (select a couple different kinds)
  • ¾ cup sugar (less if using sweeter apples)
  • 1+ tablespoon flour (adjust to juiciness of apples)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 1 teaspoon lemon juice
  • 1 tablespoon butter, cut into small pieces


  • Preheat the oven to 425 degrees.
  • Place bottom crust dough into pie pan.
  • Peel, core and slice apples. Fill pie crust with apples. Pile them tall; they will shrink down significantly.
  • In a mixing bowl, combine sugar, flour, spices, and salt. Add lemon juice and mix until combined. Sprinkle over apples. (Don’t mix together.) Dot with butter.
  • Add upper crust dough and make slits for steam. Brush with half and half and lightly sprinkle with sugar. Protect crust edge with pie crust shield or aluminum foil strips.
  • Bake at 425 degrees for 15 minutes, then lower to 350 degrees and bake for 60 minutes (or until bottom crust is brown).
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