Recipe by Ohio First Lady Fran DeWine

  • Pastry for 2-crust pie (your favorite, store-bought, or my recipe below)
  • 6-8 cups peeled and sliced apples (I prefer a variety of apples—a couple of Macintosh for tartness, Yellow Delicious for sweetness, Granny Smith for texture)
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1/3 c. flour
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 T. butter
  • Mix apples and dry ingredients and put into pastry-lined deep 9 inch pie plate.  Dot with bits of butter.  Dampen edge of crust with water.  Place second sheet of pastry on top.  Trim dough about ½ inch beyond edge and tuck under for a good seal.  Crimp edge.  Cut slits in top. Bake 400 degrees for 15 minutes.  Turn oven down to 325 degrees.  Bake 45 minutes or until bubbly.

Crust

  • 3 cups flour
  • 1 tsp. salt
  • 1 cup shortening or lard (I prefer half Crisco, half lard)
  • 8-9 Tablespoons very cold water

Preheat oven to 400 degrees. Mix together flour and salt.  Cut in shortening with pastry cutter or 2 knives until about the size of small peas.  Sprinkle in cold water, I tablespoon at a time until all flour is moistened.  Gather dough into ball and divide into 3 or 4 flattened balls, depending on which size pie you are making.  Roll out on lightly covered surface, 2 inches larger than inverted pie pan.  Fold pastry into quarters, and gently unfold into pie pan.

We love pie!  For Mike’s birthday, he always requests Apple Pie.  It is his favorite—unless, of course, cherries are in season—or rhubarb—or raspberries—or peaches!

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