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Ma Farhat's Apple Pie (Deep Dish)

20–25 apples in a Crisco crust with lemon, sugar & cinnamon — baked at 350° for about 1 hour

Section
Desserts
Oven
350°F
Pan
Deep dish 17×13½

Ingredients

Crust (double — can be tripled)

  • 2 cups flour
  • ½ cup Crisco shortening
  • 1 T margarine
  • ⅛ tsp salt
  • ¼ cup cold water (or less)

Filling

  • 20–25 apples (Granny Smith, McIntosh, or Delicious), peeled & sliced
  • ¼ cup lemon juice
  • 1½ cup sugar
  • Cinnamon to taste
  • 2 T flour

Directions

  1. Combine flour, Crisco, margarine, and salt. Cut until mixture resembles crumbs.
  2. Add cold water 1 tablespoon at a time and mix until dough comes together. Do not over-mix.
  3. Refrigerate dough overnight before rolling.
  4. Peel and slice 20–25 apples. Toss with lemon juice. Mix in sugar, cinnamon, and flour.
  5. Place filling into rolled-out pie crust.
  6. Top with 1 stick margarine or butter, cut into chunks, then cover with top crust.
  7. Puncture top crust with a fork and lightly sprinkle with sugar.
  8. Bake at 350°F for approximately 1 hour until golden.
Ma Farhat's Note: The quantity is not a typo — 20 to 25 apples for a deep dish is right. They cook down significantly. Double the crust recipe for a 17×13½ pan.