Apple Pie III Recipe -
Apple Pie III Recipe
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Apple Pie III

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"This is the 1999 American Pie Council's National Pie Championship first place winner in the Apple Pie Category. Transparent apples are a type of green apple, and are not always readily available. In that case, Granny Smith apples may be used for all six apples."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator.
  2. When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes.
  3. Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar.
  4. Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2003

Oh, my gosh, this is my favorite apple pie, and for everyone that does not know, the overnight waiting period is to let the apple macerate - or let the juices collect - you don't HAVE to wait overnight, but it will not necessarily be as juicy... I love the flavor, but I personally put in a little more cinnamon and I add a little all spice to the filling - it generaly turns out very well, but I have to bake it for longer, just experiment, and definitly make it more than once - it took me a couple times to get this down, but it seriously is the best apple pie I've ever made, I love it! almost forgot - I use the butter flavored crisco, and the crust turns out wonderfully

Most Helpful Critical Review
Nov 23, 2002

My family thought this pie was much too sour.

Dec 19, 2008

This pie was good although I did a couple of things different. I used my own great tasting flaky crust recipe - so why try another. I also more than doubled the filling to 2 1/2 times. But used 3/4 c. sugar. I prefer a stuffed apple pie. See photo of my pie. I also cover the crust ends for 3/4 of baking time with crust covers. This way the crust stays golden. When using firmer apples like granny smith or greenings; it takes longer to get the apples tender and if the crust isn't covered the ends get too dark and left on the plate.It also doesn't look good.

Feb 12, 2003

I finally found an apple pie recipe that truly is "easy as pie"...The crust was easy to handle and baked up light and flaky! The filling was delicious! I would be proud to serve this one to my own Mother..."The Apple Pie Queen"

Oct 11, 2007

Very good pie, usually I put less sugar than the recipe, but I followed somebody's advise to actually add more sugar, so I did. I used all types of apples that we picked over the weekend (Mackintosh, Red delicious, Braburn)

Oct 22, 2003

Incredible!!! I used red delicious and Granny Smith because I didn't know what kind of apples the first ones were. It turned out amazing. My husband loved it!!!!!!!!!!!

Jul 23, 2003

Good taste but apples were crunchy, should cook longer.

Jan 06, 2003

My first pie ever, and it turned out almost perfect! I probably baked it a tad too long though, and the filling became a bit mushy, but it was a great tasting pie nevertheless! I sprinked extra cinnamon while filling the crust with the apple mixture, and I didn't need to refrigerate the filling overnight either. The sugar was just right for me, and I don't think I'll be looking for any other apple pie recipe ever!


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 324 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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