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Old Fashioned Apple Pie

Ingredients

  • PIE CRUST
  • 1 recipe Crisco® No Fail Pie Crust, prepared
  • FILLING
  • 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
  • TOPPING
  • 1 egg, beaten
  • 3 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.

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Related Recipes

Old Fashioned Apple Pie

Ingredients

  • PIE CRUST
  • 1 recipe Crisco® No Fail Pie Crust, prepared
  • FILLING
  • 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
  • TOPPING
  • 1 egg, beaten
  • 3 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.