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Hoosier Harvest Apple Pie Recipe

hoosier-harvest-apple-pie

Cook Time: 50 Min

Yield: 8 Servings

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hoosier-harvest-apple-pie

Ingredients

  • Double crust
  • 1/2 C. firmly packed brown sugar
  • 1/2 C. sugar
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 6 C. peeled, sliced, tart baking apples (about 2 lbs.)
  • 3 Tbsp. apple cider or apple juice
  • Milk
  • Sugar

Directions

  1. PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
  2. HEAT oven to 375°F.
  3. COMBINE brown sugar, 1/2 C. sugar, flour and cinnamon in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add apples; toss to coat. Pour into unbaked pie shell. Sprinkle cider over filling. Moisten pastry edge with water.
  4. ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. Brush with milk. Sprinkle with sugar.
  5. BAKE 40 to 50 minutes. Cover edge of pie with foil last 10 minutes, if necessary, to prevent overbrowning. Cool until barely warm or to room temperature before serving.

Hoosier Harvest Apple Pie Recipe

hoosier-harvest-apple-pie

Cook Time: 50 Min

Yield: 8 Servings

Ingredients

  • Double crust
  • 1/2 C. firmly packed brown sugar
  • 1/2 C. sugar
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 6 C. peeled, sliced, tart baking apples (about 2 lbs.)
  • 3 Tbsp. apple cider or apple juice
  • Milk
  • Sugar

Directions

  1. PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
  2. HEAT oven to 375°F.
  3. COMBINE brown sugar, 1/2 C. sugar, flour and cinnamon in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add apples; toss to coat. Pour into unbaked pie shell. Sprinkle cider over filling. Moisten pastry edge with water.
  4. ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. Brush with milk. Sprinkle with sugar.
  5. BAKE 40 to 50 minutes. Cover edge of pie with foil last 10 minutes, if necessary, to prevent overbrowning. Cool until barely warm or to room temperature before serving.

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