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Old Fashioned Apple Pie
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Recipe - Williams Lake
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Old Fashioned Apple Pie
Prep Time45 Minutes
Servings8
Cook Time80 Minutes
0
Ingredients
1 Pie Crust, prepared
1 cup (250 mL) SUGAR IN THE RAW® Natural
3 tbsp (45 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) Club House® Apple Pie Spice
7 cups (1.75 L) (approximately 6-7 apples), peeled and thinly
1 tbsp (15 mL) butter
1 egg, beaten
3 tsp SUGAR IN THE RAW Natural
Directions
  1. Preheat oven to 450°F (230°C).
  2. CRISCO NO FAIL PIE CRUST: Prepare pie dough and transfer rolled pie crust into pie plate without stretching. Trim pastry at edges of plate. Roll out remaining dough and set aside.
  3. FILLING: Combine sugar, flour and apple pie spice in a large bowl. Add apples, tossing lightly to coat fruit with sugar mixture.
  4. Fill the pastry-lined pie plate with fruit mixture. Dot with butter. Top with remaining pastry. Seal and flute edges. Cut slits on top of pastry.
  5. TOPPING: Brush top of pie with beaten egg and sprinkle with turbinado sugar.
  6. Place the pie on a foil-lined baking sheet.
  7. Bake in preheated oven, on bottom rack, for 10 minutes. Reduce heat to 350°F (180°C) and bake for 60-70 minutes or until pastry is golden and fruit is tender. Cool on wire cooling rack for at least 2 hours before serving.

TIP 1: Use any combination of the above suggested firmer apples. If you like a more applesauce consistency, use Cortland and Empire.

TIP 2: If you are not serving the pie the same day, cover with foil and refrigerate.

45 minutes
Prep Time
80 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 Pie Crust, prepared
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Western Family - Pie Shells - Orginal 9", 350 Gram
rewards logoFree with 1600 Points Redeemed
$2.99 was $4.39$0.85/100g
1 cup (250 mL) SUGAR IN THE RAW® Natural
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Sugar in the Raw - Natural Turbinado Sugar, 500 Gram
$4.49 was $4.99$0.90/100g
3 tbsp (45 mL) Robin Hood® Original All Purpose Flour
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Robin Hood - All Purpose Flour, Original, 2.5 Kilogram
$5.99 was $6.49$0.24/100g
1 tsp (5 mL) Club House® Apple Pie Spice
Not Available
7 cups (1.75 L) (approximately 6-7 apples), peeled and thinly
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Apples - Granny Smith, 160 Gram
$1.05 avg/ea$0.66/100g
1 tbsp (15 mL) butter
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Western Family - Butter - Salted, 454 Gram
rewards logoFree with 2800 Points Redeemed
$4.99$1.10/100g
1 egg, beaten
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Western Family - Large Size White Eggs, 12 Each
rewards logoFree with 1800 Points Redeemed
$3.59$0.30 each
3 tsp SUGAR IN THE RAW Natural
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Sugar in the Raw - Natural Turbinado Sugar, 500 Gram
$4.49 was $4.99$0.90/100g

Directions

  1. Preheat oven to 450°F (230°C).
  2. CRISCO NO FAIL PIE CRUST: Prepare pie dough and transfer rolled pie crust into pie plate without stretching. Trim pastry at edges of plate. Roll out remaining dough and set aside.
  3. FILLING: Combine sugar, flour and apple pie spice in a large bowl. Add apples, tossing lightly to coat fruit with sugar mixture.
  4. Fill the pastry-lined pie plate with fruit mixture. Dot with butter. Top with remaining pastry. Seal and flute edges. Cut slits on top of pastry.
  5. TOPPING: Brush top of pie with beaten egg and sprinkle with turbinado sugar.
  6. Place the pie on a foil-lined baking sheet.
  7. Bake in preheated oven, on bottom rack, for 10 minutes. Reduce heat to 350°F (180°C) and bake for 60-70 minutes or until pastry is golden and fruit is tender. Cool on wire cooling rack for at least 2 hours before serving.

TIP 1: Use any combination of the above suggested firmer apples. If you like a more applesauce consistency, use Cortland and Empire.

TIP 2: If you are not serving the pie the same day, cover with foil and refrigerate.