Not chicken noodle soup.
Not warm tea.
Not cuddled up in a warm blanket on the corner of the couch with a cup of hot chocolate, a box of Kleenex and Mama Mia playing on the television. Oh wait, that's me. Sorry!
No, my husband doesn't want any of this, he wants Donna's Apple Pie. So she graciously shared the recipe with me, I tweaked the seasonings on the apples (I'm incapable of not tweaking a recipe, much to my husband's dismay), adding cloves, ginger, nutmeg and allspice to the cinnamon/sugar mixture.
And truly, it is apple pie from heaven!
This recipe makes enough pie crust for top and bottom. If you have the Pampered Chef
stoneware pie plate, this recipe fits that perfectly.
Prepare and refrigerate in a ziplock bag for 24 hours.
2 2/3 C. Flour
1 t. Salt
1 c. Shortening (butter flavored)
Using a pastry cutter, work ingredients until they crumble, becoming small balls.
6 to 8 T. Water.
Work into dough, form in a ball and put in ziplock bag and store for 24 hours. Trust me, store it in the refrigerator for 24 hours. You'll be amazed at how easy it is to roll out and keep in one piece.
Preheat oven to 400°
5 Cored & Peeled Apples (Granny Smith, Jonathans or Jonagolds)
¾ C. White Sugar
½ C. Brown Sugar
2 T. Flour
2 t. Cinnamon
1/8 t. Nutmeg
1/8 t. Cloves
1/8 t. Ginger
1/8 t. Allspice
Dash of Salt
2 t. Lemon Juice
Divide pie crust dough in half and roll each out to form the top crust and bottom crust of the
pie. Place the bottom crust in the pie plate and add the apple mixture.
2 T. Butter, crumbled and sprinkled over top of pie filling.
Place the top crust over the top and pinch the edges together. Take ¾” strip of aluminum foil
and tuck around the edges of the crust to keep them from burning. Place in preheated oven
and bake for 55 to 60 minutes.
Let cool for a minimum of 30 minutes. Best when warm and served with vanilla ice cream.