Good morning! This FANTASTIC BAKE ALONG has been so much fun:)! I appreciate Connie @Connie’s Creations for her inspiration Applesauce Cake:). Several of the bakers said they would be making this recipe for the Bake Along. Yum!! Apples are delicious and so very “Fall”.
This month is a “share your favorite apple recipe” month. We have a tradition around our house called “pre-Thanksgiving pie”. We like to make a few pies early and enjoy them because we are usually too full after the feast to really enjoy dessert. So why not start the week with a few pies to make our celebration last longer? It works for us:)!
This is my Award Winning Crusty Topped Apple Pie. I entered this recipe in our county fair a few years back, and won the Best of Show over all of the food entries! It is that good:)
Before I start, I want to share my feelings on Apple pie fillings. You may have different views on pie filling, but these are mine and really work for me — I do not believe that fresh cut, uncooked apples should be used in pies as filling. They shrink and add water to the filling making it runny and leaving the pie flat. Some pies even have a large gap between the crust and the filling due to shrinkage.
So… I only use canned apples for my pies. I am including my canning recipe here as well, but really any high quality canned apple filling will do for this pie. The crust and yummy topping really are what make it so delicious.
Here is the recipe:
Award Winning Crusty Topped Apple Pie Recipe by- Tracy @ It’s a T-Sweets Day!
Part 1- Crust
- 1 1/4c shortening
- 3c flour
- 1tsp salt
- 1 egg
- 1 1/2T vinegar
- 1/3c cold water
Cut first 3 ingredients together using a pastry cutter or two knives. The shortening should be about pea sized. In a small bowl combine the egg, vinegar, and water. Add to the flour mixture.
Mix with a fork and then your hands just until moist and the pastry sticks together. Be careful not to over mix. If your pastry is too dry, add a bit more vinegar, like 1 tsp. Form the pastry into two balls, place in a bag, and store in the refrigerator for about 30 min.
Lay a tea towel out on your counter and dust it with flour. Flatten one dough ball with your hand a bit and then roll the dough into a circle larger than your pie pan. Dust the pin and dough with flour as needed to keep the dough from sticking. Put your rolling pin at the end of the dough closest to you and lift the tea towel causing the crust to roll over the rolling pin.
Lift the pin with the rolled dough over the pie pan and unroll the crust over the pan. Easy easy!:)
Lift the edge of the crust a bit and pinch the crust with your thumb and first two fingers. You will get a beautiful scalloped edge.
Part 2- Filling and Topping
- 2 quarts Apple Pie Filling of your choice (my recipe is below)
- 3/4c sugar
- 3/4c flour
- 3/4c melted butter
- 2tsp cinnamon
Spoon the pie filling evenly into the crust. It should reach to the bottom of the scalloped edges. In a medium bowl combine the melted butter with the sugar, flour, and cinnamon. Stir until well combined.
Gently press the topping evenly over the apples all around the pie. Place the pie on a baking sheet. This is an important step because it really drips! Bake at 350* for 1 hour. Your house is going to smell so good!
Take it out and admire your beautiful pie for a few minutes as it cools.
Just look at that flaky crust:). Be sure to cut a slice to eat while it is still hot out of the oven. It tastes best that way:)❤️
Done! I made that whole pie, minus the baking time, in about 30min. Ah, the joy of canning my apples beforehand:).
For those of you who would like my Apple pie filling recipe, here it is:
Canned Apple Pie Filling – recipe by Tracy @It’s a T-Sweets Day!
- 9 c water
- 4 1/2c sugar
- 1/2c light corn syrup
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp salt
- 1c cornstarch
- 3 Tbs lemon juice
- 3/4c flour
- 6 lb apples, peeled and cored
In a large sauce pan, combine the first seven ingredients. Stir until bubbly and thick. Turn off heat. Add lemon juice and flour. Stir to combine. Stir in apples. Pack apple filling into sterilized quart jars, leaving 1″ at top. Wipe rims and place lids on jars. Process in a hot water bath for 30min. Makes 7 quarts<<
ere you go! I hope you will give this award winning recipe a try sometime. You will not be sorry!
I am so excited to hear how the other baker’s fared with their apple recipes. Here is the list of bakers who said they would be joining in this month’s Bake Along:
Thank you for stopping by today. I hope you all enjoy the delicious apple recipes. For those of you in the States, Happy Thanksgiving!
I’m off to check out the other SWEET recipes😊