MY BEST APPLE PIE

MY BEST APPLE PIE





Makes One 9-inch Pie



8 Servings







Crust



1 cup all-purpose flour



1 cup whole wheat flour



1 teaspoon salt



1/2 teaspoon cinnamon



3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick



5 tablespoons cold water



Filling



4 cups sliced, peeled (1/4-inch slices) Golden Delicious apples (about 1-1/3 pounds or 4 medium)



3 cups sliced, peeled (1/4-inch slices) Granny Smith apples (about 1 pound or 3 medium)



1/4 cup apple juice



2 tablespoons lemon juice



1/2 cup granulated sugar



1/2 cup firmly packed light brown sugar



3/4 teaspoon cinnamon



1/2 teaspoon nutmeg



2 tablespoons plus 1-1/2 teaspoons quick-cooking tapioca



1 teaspoon vanilla











For crust, combine all-purpose flour, whole wheat flour, salt and 1/2 teaspoon cinnamon in large bowl. Cut in Crisco. See Classic Crisco Pie Crust recipe for remaining preparation. Roll and press bottom crust into 9-inch pie plate. Cover. Do not bake.



For filling, combine apples, apple juice and lemon juice in large saucepan. Cook and stir on high heat 5 minutes or until apples are slightly tender. Pour into large shallow dish. Place in refrigerator, uncovered, until cool, about 20 minutes.



Heat oven to 400ºF.



Spoon apples and any liquid into large bowl. Add granulated sugar, brown sugar, 3/4 teaspoon cinnamon, nutmeg, tapioca and vanilla. Toss to coat. Spoon into unbaked pie crust. Moisten pastry edge with water.



Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.



Bake at 400ºF for 15 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.