Monday, November 1, 2010

Mama’s Apple Pie and Flakey Pie Crust Recipes

Mama’s Apple Pie and Flakey Pie Crust Recipes
Posted by Mommy D at 8:00 am Oct 30

I have 3 different apple pie recipes that I use. I like them all and couldn’t choose which one to post for you. So instead of choosing one I did some mad scientist baking and combined all three recipes. I hope you enjoy it. Apple Pie really isn’t as hard as it seems. I promise.

Mama’s Apple Pie and Flakey Pie Crust


1/4 c flour
2/3 c Splenda or Sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. all spice
1/8 tsp. salt
4 tbsp. butter or margarine
6 c thinly sliced apples (I used Honey Crisp but you can use any cooking apple you prefer. Granny Smith’s are normally used in pies)

Pie Crust:
2 c flour
1 tsp. salt
2/3 c butter flavored shortening, cold
Ice Water

Directions: (click pictures for larger view)

Preheat oven to 425°

Peel, core and thinly slice your apples. You could also dice them if you prefer.

In a large skillet or pot melt 4 tbsp. butter over medium heat. Add in salt, cinnamon, all spice, and nutmeg. Pour in apples and stir to coat. Remove from heat and set apples aside to cool.

While the apples are cooling it’s time to make the pie crust. Deep Breath, it’s not as difficult as it seems. Before we start here are a few tips that will help you feel more confident.

•Make sure the shortening is cold. This helps to keep the fat from being absorbed by the flour.
•Handle dough as little as possible. The warmth from your hands warms the fat and can make your crust less tender.
•When placing the dough into your pie plate do not stretch it. Stretching results in the crust shrinking in the oven.
Those are just some basic tips. Once I learned these, pie crust didn’t intimidate me as much. Just take a deep breath. It’s just dough.

In a large bowl combine Flour and salt. Cut your cold shortening into chunks and add to bowl.

If you don’t have a pastry cutter, (which I don’t) the best way to cut the shortening into the flour is with 2 butter knives. Scissor fashion. (see pic) Sort of like you cut your spaghetti.

Cut the shortening into the flour until it resembles crumbs about the size of peas.

Now you are going to add your COLD water. I use ice water. (don’t put the ice in the dough though!) Pour a little water in at a time. Using a fork stir the dough. You are going to keep adding water a little at a time, until your dough starts to stick together. (See Pic) You may use as little as 1/4 c or as much as a cup or more. Elevation, humidity, temp all factor into this.

Once your have your dough, quickly form into a ball with your hands. Divide in half and set half aside while you roll out the first crust. Flour the surface you are going to use to roll your dough on.

You are going to roll your dough from center out in alternating directions. This will help you get even thickness. Roll to abt 1/8” thick. Your dough should have a slightly marbled look to it. This is the layers of fat/flour that will insure your crust is flakey.

Carefully lay your crust onto your 9” pie plate. Try not to stretch it. Set aside. Time to go back to your apples.

Now you are going to add 1/4 c flour and 2/3 c splenda or sugar to your apples and mix well to coat.

Once apples are coated pour them into your pie plate with your newly made perfect crust.

Now you are going to make another crust just like you did the first one with the rest of your dough. Once you have it rolled out carefully lay on top of the pie.

Using your index fingers you are going to make indentations into the edges of the crust to seal. (see pic)

Now take a sharp knife and working at an angle, (the angle if the pie plate) trim the excess dough from around the pie. (see pic)

Now you need to make slits into the top crust to allow steam to escape the pie. I generally do 4 smaller ones in the center and four slightly larger ones around those. If you like you can sprinkle the top crust with a little extra splenda or sugar. This is optional.

Bake at 425° for 10 minutes then lower heat to 350° and bake an additional 30-35 minutes or until crust edges are golden and the top crust just begins to brown.

Cool on wire wrack and ENJOY! You just made an apple pie from scratch!


  1. Yummo! I am here from this for that! I hope that you can stop by and enter some giveaways!


  2. Ooo! Looks good! I am fulfilling your request on This for That...I would love a follow back! I am a new follower!

    Sally :)

  3. Hi! Following you now from This for That! Thanks so much for linking up with us today! I LOVE homemade pie crust...I'll have to try this one :)

    Ten Talents...

  4. New follower from This For That!

  5. What a wonderful recipe.

    Newest follower #53 from This for That

    come on over to my place:

  6. New follower from This for That! I hope that if you have the time you can stop by and follow me too!

    ps. YUMMY recipe!


  7. Thank you Ladies!!! I am now following all of you as well!


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