This is my go-to apple pie recipe! I have to admit to being pie crust challenged, I use storebought crust after many failed attempts at homemade. Have used many types of apples, including Cortland, Empire, Macintosh, & Honeycrisp.
Irresistible Apple Pie
6 cups jonathan apples -- sliced, about 2 pounds
2 tablespoons orange juice
1/3 cup brown sugar
1/3 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons butter
1 to 2t milk
1 teaspoon sugar
2 cups flour
1 teaspoon salt
3/4 stick Crisco butter flavored shortening
5 tablespoons cold water
oven to 400. Prepare bottom crust (below). Toss apples and juice in
large bowl. Combine sugars, flour, cinnamon, salt and nutmeg. Toss with
apples until coated. Spoon into unbaked pie shell. Dot with butter.
Moisten edges with water. Prepare top crust. Brush top with milk,
sprinkle with sugar. Cover top with foil. Bake for 40 mins. Remove foil.
Bake 10 to 20 mins longer, or until apples are tender, filling in
center is bubbly and crust is golden brown. Cool pie to room temp before
Crust: Combine flour and salt. Cut in crisco until pea
size chunks are formed. Sprinkle with water, 1T at a time. Toss lightly
with a fork until dough forms a ball. Divide into 2 equal parts. Press
between hands to form two 5 to 6" pancakes. Flour lightly on both sides.
Roll crust out between sheets of waxed paper. Fit to pan.