Country Apple Pie

My Country Apple Pie recipe is super basic with sweet and tart apples, sugar, and cinnamon, and a tender scratch crust that’s beginner easy!

This recipe is designed to give you three pies, though they needn’t all be baked at once. You do the grunt work now for a pie a week or a month from now.


Apples Fresh lemon juice All-purpose flour Baking powder Kosher salt Eggs White vinegar Water

Gather all equipment and ingredients. Remove 2 eggs from refrigeration and allow to come to room temperature.

Every six cups of apples are equal to one baked pie. With this in mind, peel, core, and rough chop into 1-inch pieces.

Squeeze and toss with lemon juice and divide into 6-cup increments. Bag in 3 separate freezer-safe zippered bags and place into freezer.

In a bowl, add COLD shortening, all-purpose flour, baking powder, and salt. Use your pastry cutter or hands to blend all until it's mealy.

Beat the egg mixture directly over the bowl of dry ingredients, scattering that egg all over as you go.

Separate the mass into three equal parts and wrap each part (each part represents a bottom pie crust as well as a top pie crust) in plastic film.


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