"A picturesque as well as delicious apple pie" — Jim Scott
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2 1/2 cups
butter, chilled and diced
shortening, chilled and diced
Golden Delicious apples - peeled, cored and cut into 1/4 inch slices
light brown sugar
I have been wanting to make an apple pie for quite a while with my young daughter. Today I singled this recipe out and we went for it! I consider my choice a BIG mistake, after all the recipes I poured over and debated ingredients, quantities, level of difficulty, etc. I chose this recipe because it seemed to be sort of all-inclusive. Lazy of me, I'm sure, but I am not an avid baker. I liked that the pastry was included in the pie recipe. Also, it seemed to have a little something extra going on. I thought it would give my pie a hint of authenticity - worthy of the time it took, with extra layers of texture and taste. Do not fall into the same trap I did. What was wrong with my pie was mainly the crust. After only 3 T of water it became too dense and gluey. The two separate layer & textures of apples were actually very good, and the reason for my second star. The "rose" layout was quite nice (and beautiful) as well. They could not, however, salvage the overall paste-y texture which I attribute to too much flour. I also had feel that 400 is too high, as even with the edges of the pie covered, the top crust persisted in darkening well premature of the pie being cooked through. Perhaps the blame lies with me, but I followed the recipe to the letter, even using hints I had read about on other recipe reviews - making certain butter and shortening were exceptionally cold. I can only urge you to choose another recipe and leave this one alone!
I didn't use this crust recipe, but LOVED the filling! I hate apple pie that is super dry in the middle or oozing out, or not tender apples, and this filling was perfect!! My sister has mastered her own crust recipe, but she requests my apple pie filling which I use from this recipe. I'm not good at following recipes to the letter, so I'm sure I altered it a tiny bit, but the way to do it is perfect. Setting the apples aside and putting the others in the food processor, LOVE the texture this gives the pie. I think I just added my applesauce mixture to the simmered juice off the apples. Totally reccomend this filling to everyone!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pat's Rose Apple Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 224
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