Farm Apple Pie Recipe - Allrecipes.com
Farm Apple Pie Recipe

Farm Apple Pie

Recipe by  

"A large apple pie that can be eaten with your hands. My aunt used to make it for our family gatherings."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place apples in a bowl, and toss with lemon juice.
  2. Mix 3/4 cup white sugar and 3/4 cup brown sugar with cinnamon, set aside.
  3. In a large bowl, mix flour, 4 teaspoons sugar, salt, and baking powder. Cut in shortening. Beat egg yolks in a 1 cup measuring cup, add water to make 1 cup. Stir into flour mixture to form the pastry.
  4. Divide pastry in about half. Use the larger portion for the bottom crust. Roll out bottom crust to fit the bottom and extended up and over the sides of jelly roll pan (pan is about 10 X 15 inches). Place crust in the pan.
  5. Alternate layers of apples and sugar mixture on the bottom crust.
  6. Roll out the top crust slightly larger than the jelly roll pan, and place on top of the apple filling. Turn the extended top crust under the bottom crust at the edges and pinch to seal. Make small slits in top crust to allow steam to escape.
  7. Bake at 400 degrees F (200 degrees C) for 50 minutes or until the top crust is browned.
  8. To make glaze, combine confectioners sugar, vanilla, butter, and milk until mixture has consistency of a glaze. Drizzle glaze over the top of the pie while it is still warm. Cut into squares to serve.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

This is an AWESOME recipe! I take it to most pot-lucks that I go to and everyone raves about it. I am not very good at rolling out pie crust to begin with, and do have some problems getting this monster crust on this, but I have solved the problem by making a little extra dough, so I don't have to roll it out so thin. I also add about a teaspoon of freshly ground nutmeg and a dash of cloves for a little extra flavor. There is way too much frosting for my taste, so I cut the frosting in half, drizzle it, and then add a few sprinkels of cinnamon sugar before the frosting sets.

 
Most Helpful Critical Review
Aug 29, 2002

I was very disappointed in this recipe. I had my hardest time working with the dough. I finally gave up and threw it out.

 

11 Ratings

Jun 27, 2008

This is one super recipe. It is difficult to roll all that pastry for a large pan so I usually use 2 - 8 inch square pans and that makes life a lot easier.

 
Aug 29, 2002

Crust was very easy to roll. Absolutely delicious.

 
Nov 30, 2010

SERVED THIS FOR THANKSGIVING DESSERT & IT GOT RAVING REVIEWS FROM THE FAMILY--IT WAS LARGE ENOUGH SO EVERYONE GOT A PIECE OF PIE--WE SERVED IT WARM A LA MODE!! MIXED ALL THE CRUST INGREDIENTS USING MY KITCHEN AID WITH THE DOUGH HOOK WHICH WAS VERY EASY--TO DO THE BIG BOTTOM CRUST, PUSHED PARCHMENT IN 15 x 10 PAN TO CREASE SIDE EDGES AS A GUIDE FOR SIZE, THEN ROLLED OUT DOUGH ONTO PARCHMENT LARGER TO HAVE AN OVERHANG & RETURNED IT TO PAN LEAVING PARCHMENT TO LINE PAN, THEN ALSO ROLLED TOP CRUST ONTO PARCHMENT & IT WAS EASY TO TRANSFER CRUST ONTO TOP! WILL DEFINITELY MAKE AGAIN ESPECIALLY WHEN SEVERAL SERVINGS ARE NEEDED!

 
Jun 22, 2010

I love this pie! I made two pans for family members on Sunday. They raved about it. The one thing I learned about making the crust, you must use solid shortening. Please do not use liquid the crust becomes too wet and hard to handle. I plan to make again soon. Thank you Brenda for sharing this receipe.

 
Jan 09, 2012

Gosh, I hate to say this but I'm an experienced baker and I had trouble getting the large size crust that the recipe calls for. I ended up putting the crust in a smaller cake pan. Also, I had special ordered from back East, spy apples as in my experience this is the best apple for baking. However, it seems they cook up faster than others, as in 50 minutes my apples were too mushy. So, would I make this again. I just don't have the energy and a basic apple pie is faster. I did substitute some lemon juice to add to the xxxx sugar and I think that's preferable to the vanilla. Adds a hint of tartness. Good luck to everyone who tries this pie.

 
May 24, 2011

Hoping the pie itself turns out better than the crust, ended up scratching the crust and using my own recipe.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 68.9 g
  • 22%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 259 mg
  • 10%

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

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Glazed Apple Cream Pie

See how to make a double-crust cream pie topped with cinnamon-glazed apples.

Apple Pie I

See how to make a simple, 5-star apple pie.

Chef John's Caramel Apple Pie

Learn how to make Chef John’s favorite apple pie recipe.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States